Pineapple Crunch Cake - cooking recipe

Ingredients

2 cups granulated sugar
1/2 cup margarine, softened
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces crushed pineapple
1 teaspoon vanilla extract
PECAN TOPPING
1/2 cup margarine, melted
1 1/2 cups granulated sugar
6 ounces evaporated milk
1 pinch salt
1 cup flaked coconut
1 cup chopped pecans

Preparation

Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
Ad pineapple, undrained, and vanilla.mix well.
Pour into greased and floured 13x9 pan.
Bake at 300* for 1 hour or until cake tests done.
Spread PECAN TOPPING over hot cake.
Broil until TOPPING is bubbly.
to prepare PECAN TOPPING:.
Combine all ingredients in bowl, mix well.
spread over hot cake.
Broil until bubbly.