2 eggs
2 c. sugar
1 (#2) can pineapple (crushed with juice)
2 c. flour
2 tsp. baking soda

Mix all ingredients thoroughly. Place in a 9 x 13 inch greased pan. Bake at 350 for 30 to 40 minutes. After cake is done, sprinkle with chopped pecans on top of cake and take meat fork and poke holes all over the cake.

TOPPING:

1 stick butter
1 c. sugar
2/3 c. milnot (small can)
1 tsp. vanilla

Put in a saucepan and bring to a boil. Turn down heat so it won't boil over. Let cook for 5 minutes and pour onto cake immediately. Serve warm with ice cream or Cool Whip.