Mix the eggs, undrained crushed pineapple, flour, 1 cup granulated sugar, baking soda, salt, and 1 teaspoon of the vanilla together. Stir or mix with an electric mixer until just combined. Pour batter into one ungreased 9x13 inch baking pan.
Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter.
Bake in preheated oven for 25 to 35 minutes or until cake tests done. To test doneness insert a wooden pick into the center of the cake. The cake is done when there are no crumbs or dry crumbs when you remove the pick. Remove cake from oven and pour topping over hot cake.
In a small saucepan combine the butter, evaporated milk, remaining ½ cup granulated sugar, and 1 teaspoon vanilla. Cook over medium-low heat, stirring occasionally until the sugar is dissolved. Pour over hot cake and allow to soak into cake.
Serve warm or at room temperature. Great served with vanilla ice cream or whipped cream. Refrigerate leftovers in an airtight container. Cake will store for 3 to 4 days in the refrigerator.