Mexican Wedding Cake

sift together:
2 C. flour
2 c. sugar  
2 t. soda

add to mixture:
3 eggs, beaten
1 20 oz. can crushed pineapple, including juice
pecans as desired

Stir together.  Bake @ 350° in greased & floured pan for 30 minutes.  While warm, mix the following topping and spread on cake:
½ stick soft margarine
1 8oz. softened cream cheese
2 c. powdered sugar
1 t. vanilla

Sprinkle pecans on top if you wish.

                        -from Jeanne Houser