2 c. white sugar
1 1/2 c. cooking oil
3 eggs
3 c. cake flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped pecans
3 c. raw chopped apples
1 c. Angel Flake coconut
1 c. raisins
1 c. drained crushed pineapple
1 stick butter
1/4 c. milk
1 c. brown sugar

Mix the first 7 ingredients together. Add the pecans, apples, coconut, raisins and pineapple. Pour into a large sheet pan (15 1/2 x 10 1/2 x 1).

Bake 1 hour at 325°F. While the cake is still hot, pour the glaze over it.

Bring to a boil the butter, milk and brown sugar and cook 2 1/2 minutes, stirring constantly. Remove from heat and pour over cake while it is still hot.