1 box yellow cake mix
1 large can crushed pineapple
1 cup sugar

First layer; mix cake according to directions on box. Cook in long pan. When cake is done, poke holes in lay with fork. Second layer; mix pineapple, juice, and cup of sugar in boiler. Boil for one minute. Then pour over cake layer. Ice with caramel icing.

Caramel Icing:

2 cups sugar
1 cup milk
1/2 cup sugar
1/2 stick butter
1 tsp. vanilla

Brown 1/2 cup sugar in iron skillet, until all is melted and golden brown. Mix 2 cups sugar and milk in large boiler and bring to rapid boil. Mixture should be boiling when adding browned sugar. Pour browned sugar slowly into milk mixture and cook to soft ball stage. Remove from heat. Add butter and vanilla. Beat until slightly thickened. Pour over cake layer. Store in refrigerator. Serve at room temperature.