2 Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9×13 inch baking pan.
3 Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
4 To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.