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

Pour in all-purpose flour, baking soda, and ½ teaspoon salt. Stir until everything is just mixed, but don’t over mix. Stir in vanilla extract until combined with the other ingredients.

Pour the batter into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Spread the cake batter evenly.

Bake the cake for 30-35 minutes or until the top is golden brown.

Allow the cake to cool for 5 minutes before poking holes in the cake for the topping.

Start to make the topping towards the end of the cake’s baking time.

In a medium saucepan over medium-low heat, melt the 1 stick of butter until melted.

Stir in brown sugar until fully dissolved and smooth.

Add the evaporated milk (at room temp) and 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 mixture from the heat and stir in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract.

Once the cake is cooled for about 5 minutes, poke holes all over the cake using a skewer or fork. Continue to let the cake cool for 5-10 more minutes.

Next, slowly pour the warm topping evenly over the top of the cake. Let it soak in and settle.

Sprinkle 1 cup of chopped pecans or walnuts on top. Allow the cake to cool for at least 30 minutes before cutting and serving.