Pineapple sheet cake with cream cheese frosting (a.k.a. mexican fruit cake)

Ingredients

1) for cake:

• 2 cups flour
• 2 cups sugar
• 2tsp. baking soda
• 2 large eggs, beaten
• 1 large can crushed pineapple with juice (20 ounce)
• 1 tsp. vanilla
• 1/2 cup pecans or walnuts

2) Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 3 cups powdered sugar
• 1 stick butter, softened (1/2 cup)
• 1 tea spoon vanilla
• 1/2 cup chopped nuts

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Preparation

• 1) for cake:
  In a large bowl, mix flour, sugar and soda. Add remaining ingredients and mix batter well. (Do not use electric mixer).
• The batter may bubble a bit because of the juice reacting with the soda.
• Pour batter into prepared pan and place in oven. A 9x13 pan will take about35-40 minutes to bake . A 11x15 inch pan will take about25 minutes.
• The cake gets really brown while baking so don't be alarmed. My picture didn't turn out for that. Remove from oven. Frost cake while warm
  
• 2) Cream Cheese Frosting:
  In a deep bowl, with electric mixer, beat all ingredients until smooth and creamy.
• Frost cake while warm. Usually don't add the nuts to the frosting.
• Sprinkle them on top of the frosting, but it's your choice. If possible, let cake cool before digging in!