Pineapple Sheet Cake

2 eggs
2 cups (475 ml) flour
2 cups (475 ml) sugar
2 tsp (10 ml). soda
1 tsp (5 ml). vanilla
1 med. can crushed pinapple
Icing:
1 3 oz (84 grm). pkg. cream cheese
1/2 stick butter or margarine (soften over hot water or micro)
2 cups (475 ml) powder sugar
1 tsp (5 ml) vanilla

Topping:
1/2 cup (125 ml) chopped pecans

Instructions:Mix until blended; pour into 15 x 10 inch cookie sheet.
Bake at 350 degrees (175 C.) for 45 minutes.

Icing:
Beat together until desired consistancy.
Top with chopped pecans.

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