2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (17 oz.) can fruit cocktail, undrained

Combine dry ingredients in a medium mixing bowl; mix well. Stir in fruit cocktail. Pour batter into a greased and floured 9x13-inch pan. Bake at 350 degrees for 55-60 minutes. Test with a wooden pick. Remove from oven and immediately spoon the topping over cake. Cool completely. Cut into squares.

TOPPING:

1 (5.33 oz.) can evaporated milk
1 c. sugar
1/2 c. butter
1/2 c. chopped pecans

Combine milk, sugar and butter in medium saucepan. Mix well. Cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened. Remove from heat and stir in chopped pecans.