Mexican Wedding Cake

2 c. sugar
2 eggs, well beaten
1 (20 oz.) can crushed pineapple (juice included)
2 c. flour, sifted
2 tsp. baking soda
1 c. chopped nuts (pecans or walnuts)

Procedure:

Blend all of the above ingredients. Place in a 9"x13" ungreased pan. Bake in 350 degree oven approximately 35 minutes; test with pick. Cool in pan on rack.

Icing:

1 (8 oz.) pkg. Philadelphia cream cheese
3/4 stick butter
2 c. powdered sugar, sifted
1 tsp. vanilla

Procedure:

Blend all until fluffy. Spread on cooled cake. NOTE: Icing will remain soft.