Instructions: Drain pineapple, reserving 1/2 cup juice. Set aside.

Cream 1/2 cup softened butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with reserved juice, beginning and ending with flour mixture.

Mix just until blended after each addition. Stir in crushed pineapple.

Pour batter into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on serving plate.

Combine 1/4 cup butter, 1/2 cup sugar, evaporated milk, coconut and pecans in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes.

Stir in vanilla. Spoon on top of warm cake. Cool cake and serve.

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