Mexican Wedding Cake

1 (20 oz.) can crushed pineapple, undrained
2 c. sugar
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla
2 eggs
1 c. chopped pecans

Procedure:

Combine all ingredients in a large bowl and mix well. Bake 45-50 minutes at 350 degrees.

Icing:

1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 1/2 c. powdered sugar
2 tsp. vanilla

Procedure:

Mix together and spread on cooled cake.