Pineapple Cake

From the Kitchen of Leone Anderson

1½  Cups Sugar

2     Cups Flour

2     Cups (or one can #303) chunky Pineapple and Juice- cut the chunks in half, mix in Juice and Pineapple

2     level teaspoons baking soda

½    teaspoon salt

2     eggs

Mix all ingredients together and pour into greased and floured 9 x 12 pan.  Sprinkle ½ cup brown sugar & ½ cup chopped nuts over top of cake and Bake 30 to 40 minutes at 350 F.

While cake is baking make the sauce:

Sauce

2/3 Cup butter

1 ½ Cup Sugar

1 Cup canned milk (or Cream)

Cook until thick and add 1 teaspoon Vanilla

When the cake is ready remove it from the oven while the cake is hot pour the hot, thick sauce over the cake.

Let cake cool and serve.