Granny Cake

2 eggs
1 (20 ounce) can crushed pineapple with juice
2 cups White Lily all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Topping 1:
cup light brown sugar, packed
cup chopped walnuts

Topping 2:
c. evaporated milk
cup butter
cup white sugar
1 teaspoon vanilla

Combine eggs, undrained crushed pineapple, flour, white sugar, baking soda, salt and vanilla together and stir until just mixed.
Pour batter into ungreased 9x13 inch baking dish.

For Topping 1:
Combine the light brown sugar and chopped nuts.
Sprinkle over the top of the cake batter.
Bake at 350 for 25 to 35 minutes or until cake tests done.
Remove cake from oven and pour Topping 2 over hot cake.

For Topping 2:
In a small saucepan combine the butter or margarine, the evaporated milk, cup of white sugar, and 1 teaspoon of vanilla.
Cook over medium low heat, stirring occasionally until sugar is dissolved.
Mixture will be thin.
Pour over hot cake.
Serve warm or cold.