Pineapple Nut Cake

2 cups all purpose flour
1/2 cup sugar
1/2 cup Splenda
2 teaspoons baking soda
2 eggs, beaten
1 can (20 oz.) crushed pineapple, undrained
1/2 cup chopped nuts, pecans or walnuts

Frosting
1 pkg. (8 oz) reduced fat cream cheese
2 Tablespoons butter, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, combine dry ingredients. In another bowl, combine beaten eggs and pineapple; stir into dry ingredients just until moistened. It kind of foamed but is supposed to. Fold in nuts. Pour into a 13x9 inch baking pan coated with cooking spray. Bake at 350 for 32 to 38 minutes. I baked it 35 minutes or until a toothpick inserted into center comes out clean. Cool completely in pan on a wire rack.

For frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until smooth. Frost cake. Store in refrigerator. Serves 16 to 20 slices depending on cuts. I topped each square with a pecan half.