1 stick butter, softened
2 c. sugar
3 eggs
1 (20 oz.) can crushed pineapple with juice
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. vanilla

Topping:

1 c. evaporated milk
1 c. butter
1 1/2 c. sugar
1 c. chopped nuts

Cream butter and sugar. Add eggs; beat well. Add pineapple with juice and beat well. Fold in flour, baking powder and vanilla. Pour into greased and floured 13 x 9 pan.

Bake at 350°F about 30 minutes until firm.

About 10 minutes before cake is done, spoon topping over it and finish baking.

Topping: Bring milk, butter, sugar and nuts to a boil and boil 3 minutes. Let stand until cake is firm. Spoon topping over cake and finish baking about another 10 minutes.

Note: Watch cake carefully after topping is added because it can overflow easily. Finished cake is very moist and firm with more the texture of dessert squares than cake.