2 c. flour, unsifted
1 (#2) can crushed pineapple, undrained (20 oz.)
1 tsp. vanilla
1 1/2 c. sugar
2 tsp. baking soda

TOPPING FOR CAKE:

1 1/2 c. sugar
1/2 c. canned milk
1 stick butter

Mix ingredients for cake and pour into 13 x 9 inch ungreased pan. Sprinkle top with 1 cup of chopped pecans. Bake at 350 degrees for 30 to 40 minutes.

Cook topping ingredients for 3 minutes. Start timing when mixture starts to simmer, do not overcook. Pour the hot topping on warm cake. Let cool. Cover with wax paper. Can be refrigerated if desired, also can be made a day or 2 before you plan to serve it.