2 eggs
1 c. brown sugar
1 c. white sugar
1 (20 oz.) can crushed pineapple, undrained
2 c. flour
2 tsp. baking soda
1 c. chopped walnuts

Beat eggs until light and fluffy. Add brown sugar and white sugar and beat well. Add undrained pineapple, flour and soda and mix well. Then add chopped nuts. Bake in ungreased tube pan or 9"x13" pan at 350 degrees for 40 to 50 minutes or until done.

FROSTING:

1 1/2 c. sugar
2 tsp. baking soda
2 tsp. vanilla
2 c. sifted flour
2 eggs
1 (17 oz.) can fruit cocktail

Mix sugar, flour and soda. Add eggs, vanilla and fruit. Pour into 9"x13" greased pan. Sprinkle with 1/2 cup brown sugar and nuts. Bake 30 to 35 minutes at 350 degrees. Pour topping over cake while topping is hot.

TOPPING:

Combine and boil 10 minutes:

1/2 c. sugar
1/2 c. evaporated milk
1/8 lb. butter (1/2 stick)