Mexican Wedding Cake

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

Procedure:

Mix eggs and sugar. Add remaining ingredients. Bake at 375 degrees for 35 to 40 minutes in a 9"x13" greased and floured pan.

Icing:

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

Procedure:

Spread on cool cake.