Pineapple Sheet Cake

Pineapple Sheet Cake Recipe
From: Bob Williamson
This cake is perfect for serving to a crowd.  It keeps so well you can easily prepare it a day ahead and it will stay moist. 
2 cups all-purpose flour
2 cups sugar
2 eggs
1 cup chopped nuts
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
Cream Cheese Icing
1 package (8 ounces) creamed cheese, softened
½ cup butter, softened
3 ¾ cups confectioners’ sugar
1 teaspoon vanilla extract
½ cup chopped nuts
 1.  In a large bowl, combine cake ingredients; beat until smooth. Pour into greased 15x10x1 inch baking pan.  Bake at 350 degrees for 35 minutes. Cool.
2.  For icing, in a small bowl, combine the cream cheese, butter, confectioner’s sugar and vanilla until smooth.  Spread over cake and sprinkle with nuts.  Yields about 24 servings.