Crushed Pineapple Cake

• FOR THE CAKE:
• 2 cups Flour
• 1-1/2 cup Sugar
• 2 teaspoons Salt
• 20 ounces, weight Crushed Pineapple
• 2 whole Eggs
• 1/4 cups Cooking Oil
• 1 cup Brown Sugar
• 1 cup Grated Coconut
• 1 cup Chopped Pecans
• FOR THE TOPPING:
• 1/2 cups Butter
• 3/4 cups Sugar
• 1/2 cups Evaporated Milk

1. Preheat oven to 350 F.
2. Sift the dry ingredients (flour, sugar and salt) into a large bowl. Add pineapple, eggs and oil. Mix well. Pour into a greased and floured 9x11 pan. Top it evenly with brown sugar, coconut and nuts. Bake for 50-55 minutes at 350 F.
3. While that's baking, make the topping. Combine the 1/2 cups butter, 3/4 cups sugar and 1/2 cups evaporated milk in a saucepan over medium heat. Bring it to a boil and then allow it to boil for 1 minute. Then remove it from the heat. Pour mixture over the cake when it comes out of the oven.

cake, flour, sugar, salt, pineapple, eggs, ubc, brown sugar, coconut, pecans, butter, sugar, milk

Taken from tastykitchen.com/recipes/desserts/crushed-pineapple-cake/ (may not work)