2 cups flour
2 cups sugar
2 tsp. baking soda
1 - 20oz can crushed pineapple (DO NOT drain)

Topping:
1 small can evaporated milk (2/3 cup)
1 stick margarine (1/2 cup)
3/4 cup sugar
1/2 cup pecans (optional)

Mix first 3 ingredients together,
Add can of pineapple (including juice)
Stir well.
Pour into a lightly greased 13 x 9-inch cake pan.
Bake at 350 degrees for 45 minutes.
Remove from oven and pour on topping which has been prepared by combining evaporated milk, margarine and sugar.
Bringing mixture to a boil and boiling hard for 5 minutes.
Stir in nuts before pouring over warm cake.

Note: A ready-made German Chocolate style frosting works great as well.
          Spread it over the warm cake and let cool.

          This is a very rich, dense and moist cake.
          Excellent for large gatherings, best kept refridgerated.