Mexican Wedding Cake

1 c. chopped pecans
1 (20 oz.) can crushed pineapple, undrained
2 c. sugar
2 c. flour
1 tsp. baking soda
2 tsp. vanilla
1/2 tsp. salt
2 eggs

Procedure:

Combine all ingredients in a large bowl and mix well. Bake 45-50 minutes at 350 degrees in 9 x 13 inch pan.

Icing:

1 (8 oz.) cream cheese
1/2 c. butter
1 1/2 c. powdered sugar
2 tsp. vanilla

Procedure:

Beat for about 10 minutes.