Pineapple Yummy Cake
(20 ozs.) crushed pineapple, in juice
Icing: 1 small can (5 ounces) evaporated milk 1 cup sugar 1 stick margarine, cut into pieces 1 cup shredded sweetened coconut 1 cup whole pecans 1 tsp. vanilla
Heat oven to 350. Lightly coat 13x9 inch baking pan with cooking spray. Prepare cake: beat flour, sugar eggs, baking soda and pineapple withy its juice in large bowl on low speed until well blended, about 1 minute. Pour into prepared pan. Bake in 350 oven 30-35 minutes, until golden. Cool on rack in pan. Meanwhile, prepare icing. Combine milk, sugar and margarine in medium-size saucepan. Boil for 2 minutes or until consistency of thick soup. Remove from heat. Stir in coconut, pecans, and vanilla. Let cool. Pour over cake.