2 c. sugar
1 c. butter, softened
1 1/2 tsp. vanilla
5 eggs
16 oz. can Princella cut yams, drained
3 c. Pillsbury's Best self-rising flour, all-purpose or unbleached flour
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. chopped pecans
1 c. raisins
8 1/4 oz. can crushed pineapple, well drained
15.75 oz. can Pillsbury ready to spread coconut pecan frosting supreme

Heat oven to 325°F. Grease and flour 10-inch tube pan. In a large bowl, cream sugar, 1 cup butter and 1 1/2 teaspoons vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams; add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon soda and nutmeg. Mix well. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan. Spread evenly.

Bake at 325°F for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely. In medium saucepan, heat frosting over medium heat just until melted, stirring constantly. Spoon over cooled cake, allowing some to run down sides. To substitute for yams, use 1 1/4 cups mashed, cooked sweet potatoes. If using all-purpose or unbleached flour, increase soda to 2 teaspoons and add 2 teaspoons baking powder and 1 teaspoon salt to flour mixture.