PINEAPPLE SHEET CAKE

2C. Flour                            2c. sugar
2t. baking soda                      1/4t. salt
1, 20-oz can crushed pineapple       1/2c. brown sugar, packed
   in pineapple juice, undrained     1/4c. chopped walnuts
1/2c. unsalted butter or margarine   1, 5-oz can evaporated milk

Grease a 13x9x2 inch baking pan.  Heat oven to 350.  In a medium-sized
bowl mix flour, 1 1/4c. of the sugar, baking soda, and salt.  Add undrained 
pineapple and mix thoroughly.  Pour into prepared pan.  Sprinkle
with brown sugarand nuts.  Bake 30 minutes or until a wooden pick
inserted in the center comes out clean.  Meanwhile make glaze;  In a 
1-2 quart saucepan mix the remaining 1/4c. sugar, butter and evaporated
milk.  Bring to a boil over moderate heat and cook 10 minutes, stirring
constantly until slightly thickened.  Remove cake from oven.  Pour
hot glaze over it and cool.          20 servings
Per serving:  158 calories, 2 grams protein, 7 grams fat, 22grams carbo-
hydrate.