Mexican Wedding Cake

2 c. flour
2 tsp. soda
20 oz. can crushed pineapple including juice
1 c. chopped pecans
2 c. sugar
2 eggs

Procedure:

Combine ingredients, stir until well mixed. Pour into greased and floured 9x13 inch pan. Bake in preheated 350 degree oven for 30-35 minutes. May frost or leave plain. Keeps well, better second or third day.

Frosting:

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

Procedure:

Mix until lumps are gone. Add 1 cup chopped pecans.