CAKE:

1 1/2 c. sugar
2 c. self-rising flour
1 c. chopped pecans
1 tsp. salt
2 egg whites
1 c. brown sugar
1 (#303) can fruit cocktail, undrained

Mix all ingredients with spoon, about 2 minutes. Pour into greased and floured bundt pan. Cook at 350 degrees until toothpick comes out clean, when done, cool 10 minutes. Remove from pan. Poke holes in cake, pour topping over cake.

SAUCE TOPPING:

1 1/2 c. sugar
3 sticks butter
1 tsp. vanilla
1 c. Pet milk
2 egg yolks
1 c. chopped pecans
1 c. crushed pineapple, undrained

Cook on medium heat until mixture boils, reduce heat to low, cook 30 to 45 minutes until it cooks down and gets thick, keep stirred, cool. Pour over cake, refrigerate overnight.