Step 1

Preheat your oven to 350°F. Prepare a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a large bowl, mix together 2 cups granulated sugar, 2 large eggs, and (20-ounce can of crushed pineapple (including the juice). Stir until well combined.

Step 3

Add in 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir gently until everything is just mixed—don’t overdo it. Stir in 2 teaspoons pure vanilla extract until combined with the other ingredients.

Step 4

Pour the batter into your prepared 9x13-inch baking dish and spread it out evenly. Bake for 30–35 minutes or until the top is golden brown and a cake tester or toothpick comes out clean.

Step 5

Start preparing the topping with about 5 minutes left on the cake's bake time. In a medium saucepan over medium-low heat, melt ½ cup (1 stick) of unsalted butter until fully liquefied.Stir in 1 cup packed light brown sugar until fully dissolved and smooth. Warm ¾ cup evaporated milk slightly (in the microwave for ~15–20 seconds), then slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble. Immediately remove the topping from the heat and stir in 1 teaspoon of pure vanilla extract.

Step 6

Once the cake is out of the oven, let it sit for 5 minutes. Then poke holes all over the surface using a skewer or fork. After cooling the cake for 10 to 15 minutes, slowly pour the warm topping evenly over the surface. Let it soak in and settle for a few minutes.

Step 7

Sprinkle 1 cup of chopped pecans or walnuts on top, if using. Let the cake cool at room temperature for 20 minutes before slicing.

Step 8

Slice into squares and ENJOY!