Pineapple Cake with Ginger Frosting

2 eggs
1 (20 ounce) can crushed pineapple (undrained)
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1 cup chopped walnuts
1 cup brown sugar

Ginger Frosting:
3 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 teaspoon ground ginger

Beat eggs until light and fluffy, add undrained pineapple. Mix by hand (not electric mixer) the flour, sugars and baking soda in with the egg mixture. Stir in the chopped walnuts and spread in ungreased 13 x 9-inch pan. Bake at 350 degrees F for 45 to 50 minutes.

Mix softened cream cheese with butter and vanilla extract with electric mixer. Gradually add confectioners' sugar and ginger, continue beating until smooth. Spread on cooled cake and sprinkle with more walnuts, if desired.