Instructions: In a large mixing bowl, beat the 1/2 c butter with an electric mixer on medium speed for 30 seconds. Beat in 1 1/2 c sugar till well combined. Add eggs and beat well. Add flour, baking soda, and undrained pineapple. Beat well. Spread in a greased 13x9 pan and sprinkle with brown sugar and pecans. Bake in a 375 degree oven for 35-40 minutes. For the topping, in a small saucepan, stir together the 3/4 c sugar and cornstarch; add the milk and 1/2 c butter. Cook and stir till thickened and bubbly; cook and stir for 2 more minutes.

Stir in the vanilla. Cool cake and topping for about 15 minutes.

Spread topping over cake. Sprinkle with almonds.

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