** For those who aren't frosting eaters (NOT ME FOR SURE) Before baking cake you may sprinkle top with a cup of brown sugar and 1/2 cups of nuts and than bake as directed. This makes like a crumb top. Than when serving you can top with whipped topping like Cool Whip or can whip cream.

Cake
1	can (20 oz.)	crushed, unsweetened pineapple - undrained
2	tsp.	baking soda
2		eggs, beaten
2	cups	self-rising flour
2	cups	sugar
2	tsp.	vanilla
1	cup	chopped nuts (walnuts or pecans)

• Dump pineapple (juice included) and baking soda in small bowl and set aside. Just before adding to other ingredients gently stir.
• In large mixing bowl-add eggs, flour and sugar. Stir by hand. Add pineapple mixture and vanilla. Stir and mix well. Slowly add the nuts, mixing well.
• Bake in a 350 degrees oven. Pour into a greased and floured 9 x 13 oblong pan (I just spray with Baker's Joy no stick spray/flour).
• Bake for about 35 -45 minutes depends on oven. I alway stick the cake with a wooden toothpick or a wooden skewer-when it comes out clean it's done.
• Cool and frost. Makes a rich and moist cake.

Frosting:
1	8 oz. pkg.	cream cheese-softened
1/4	cup	butter or margarine-softened
2	cups	confectioner's (powdered) sugar
2	Tbsp.	milk
1/4	tsp.	vanilla

• Cream cream cheese and butter until fluffy.
• Stir in confectioners sugar and vanilla and mix well.
• Spread over cake.