2 c. sugar
1 c. butter, softened
1 1/2 tsp. vanilla
5 eggs
16 oz. can cut yams, drained
3 c. self rising all purpose flour (Pillsbury Best)
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, drained
15.75 oz. can Pillsbury Ready to spread coconut pecan frosting supreme

Heat oven to 325 degrees. Grease and flour 10 inch tube pan. In large bowl, cream sugar, 1 cup butter and 1 1/2 teaspoon vanilla until light and fluffy. Add egg, 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. Bake for 60 to 70 minutes. Cool upright for 10 minutes. Invert onto serving plate.