Merrilee Webb’s Torta de Pina de Caracas (Pineapple Cake)

Sift together:
1 ½ c. sugar
2 c. flour
2 t. soda
dash of salt
Add & mix thoroughly:
½ C. melted butter
2 beaten eggs
1 20 oz can of crushed pineapple (with juice)
1 t. vanilla
Bake in greased cake pan at 350 degrees for 40 minutes.
Remove from oven and poke holes all over top of cake with a fork.

Topping:

Mix in sauce pan, and cook on medium heat for six minutes:
1 cube butter
2/3 c. sugar
2/3 c. canned milk
1 egg yolk
1 t. vanilla
Pour over warm cake.