Mexican Wedding Cake

2 c. flour
2 c. sugar
2 tsp. soda
2 eggs
2 tsp. vanilla
1 lg. can crushed pineapple, undrained
1 c. pecans, chopped

Procedure:

Mix above ingredients, adding nuts last. Pour into greased 9 x 13 inch baking dish. Bake for 35 to 40 minutes at 350 degrees. Do not overbake. Cool. Frost. NOTE: This cake has no shortening or oil. Batter will be thin.

Frosting:

1 stick butter
8 oz. cream cheese
2 c. powdered sugar

Procedure:

Cream softened butter and cream cheese together, adding enough powdered sugar to achieve the right spreading consistency.