Ingredients
For the cake:
2 eggs
2 cups flour
2 cups sugar
2 tsp. baking soda
1/2 cup chopped pecans
2 tsp. vanilla
20 oz. can crushed unsweetened pineapple, NOT drained
pinch of salt
For the frosting:
8 oz. cream cheese, softened
1/2 stick butter, softened
1 3/4 cup powdered sugar
1 tsp. vanilla
Pinch of salt
1/2 cup chopped pecans
Preparation
For the cake: Mix everything together and bake in a a 9x13 pan for about 30 minutes at 350. Frost while still warm.
For the frosting: Mix everything except nuts together until smooth, then add nuts. Spread over slightly warm cake.
Store in the fridge; better if made a day ahead.
