Mexican Wedding Cake

2 c. sugar
2 c. flour
2 tsp. soda
1/2 tsp. salt
2 Eggs
1 lg. can crushed pineapple
1 c. English walnuts, chopped

Procedure:

Mix all in large bowl. Bake in greased and floured 11 x 17 inch pan in 350 degree oven 20 minutes, or until done. Cool.

Topping: 8 ounces cream cheese (softened), 1 large instant vanilla pudding, and 2 cups milk. Beat in mixer, adding milk slowly. Beat until creamy. Spread on cake. Spread 1 (#2) can well drained pineapple over topping. Spread 1 large Cool Whip over pineapple. Sprinkle with coconut on top (optional).