2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
1 (No. 2) can crushed pineapple
1 tsp. vanilla

TOPPING:

1 sm. can Milnot
1 stick butter
3/4 c. sugar

Mix flour, sugar, soda and salt by hand (do not beat). Add pineapple (do not drain) and vanilla. Pour into greased 9x13 pan. Sprinkle with chopped pecans. Bake 350 degrees for 30 minutes.

Punch holes in cake while still hot. Boil icing for 5 minutes. Pour over hot cake. Best eaten when hot with Cool Whip on top.