20 oz. can crushed pineapple
3 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. butter
1 1/2 c. sugar
2 eggs

Preheat oven to 350 degrees and grease 9 x 13 inch pan. Drain pineapple and reserve juice. Add water to measure 1 cup liquid. Set aside pineapple and liquid. In large bowl, combine flour, baking powder and soda. In a second large bowl beat the butter on medium speed 30 seconds, add sugar and beat well. Add eggs and beat for 1 minute. Add flour mixture and reserved liquid alternately to beaten mixture, beating well after each addition. Stir in drained pineapple and spread into the prepared pan. Bake 30 to 40 minutes or until cake tests done. Cool on rack (in pan) and frost with the Praline Icing.

ICING:

5 1/3 oz. can evaporated milk
1/3 c. granulated sugar
1/3 c. packed brown sugar
1/4 c. butter
1 1/3 c. coconut
1/2 c. chopped pecans