2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 c. sugar
2 eggs
1 tsp. vanilla
1 (13 1/2 oz.) can crushed pineapple, undrained
1/2 c. brown sugar, firmly packed
1/2 c. flaked coconut
1/2 c. chopped pecans

SAUCE:

1/2 c. butter
1/2 c. light cream
1/2 c. sugar
1/2 tsp. vanilla

Sift flour once, measure, add soda and salt, and sift again. Combine sugar, eggs, and vanilla in a large mixer bowl. Beat 2 minutes at medium sped. At low speed, add flour mixture and pineapple and mix 1 minute. Pour into 13 x 9 inch pan (grease only the bottom of the pan). Sprinkle with a mixture of the brown sugar, coconut, and pecans. Bake at 350 degrees for 45-50 minutes or until done.

Just before the cake is done, prepare the sauce. Melt butter in a saucepan, stir in cream, sugar, and vanilla. Pour over warm cake. Cool before serving.