Mexican Wedding Cake

2 c. flour
2 c. sugar
2 tsp. baking soda
2 eggs
2 tsp. vanilla
1/2 c. chopped pecans
3 c. crushed pineapple

Procedure:

This recipe requires no shortening. Mix all ingredients together and pour into a greased 9 x 13 inch cake pan. Bake at 350 degrees for 35 to 40 minutes, ice when cool.

Icing:

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

Procedure:

Blend ingredients together and spread over cooled cake.