Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents sticking and helps the cake release cleanly.

In a large bowl, blend the granulated sugar and eggs until well combined. Add the flour, baking soda, and salt. Mix thoroughly. The batter will be thick at this stage. Fold in the crushed pineapple with its juice. The juice will loosen the batter and give it a pourable consistency.

Pour the batter into the prepared baking pan. Use a spatula to spread it evenly. Sprinkle the chopped pecans evenly over the top of the batter.

Place the pan in the preheated oven. Bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean. The edges should be lightly golden and pulling away from the sides.

While the cake bakes, combine the brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Once boiling, continue to stir and cook for 3 to 5 minutes. The mixture should thicken slightly and become glossy.

Remove the saucepan from the heat. Stir in the vanilla extract. Be careful, as the mixture will be very hot.

As soon as the cake comes out of the oven, pour the hot topping evenly over the surface. Use a spoon or spatula to spread it if needed. Allow the cake to cool completely in the pan. This step is important because it lets the topping set into a sticky, delicious glaze.