1 loaf pound cake (about 10 oz.)
3 oz. cream cheese, softened at room temperature
1/2 c. butterscotch morsels, melted
1/2 c. confectioners' sugar
1 c. finely chopped pecans

FILLING:

1 (8 oz.) can crushed pineapple, drained (reserve 1/4 c. of the juice)
1 envelope of unflavored gelatin
8 oz. cream cheese, softened at room temperature
1 c. firmly packed brown sugar
1/2 tsp. ground ginger
1 tsp. vanilla extract
1 c. cooked, mashed pumpkin (or use canned)
1/2 c. chopped and well drained maraschino cherries
1 (12 oz.) container non-dairy dessert topping
Pecan halves and maraschino cherries (for decoration)

Slice the pound cake horizontally in four thin layers. In a small mixing bowl, beat the cream cheese until light and smooth. Add the melted butterscotch morsels. Beat well. Add the confectioners' sugar and beat until smooth. Stir in the pecans. Spread the butterscotch mixture between the layers and on the top layer. Cut the cake vertically in slices about 1/2 inch thick. Place these slices (with stripes going vertically) around the sides of an 8 inch spring-form pan. Trim around on top. Place the extra pieces in bottom of the pan and press.

In a small bowl, combine the reserved pineapple juice and the gelatin. In a large mixing bowl, combine the drained pineapple, cream cheese, brown sugar, spices, vanilla, pumpkin, and the gelatin mixture. Mix until well blended. Stir in the cherries and 1 cup of the dessert topping. Spoon this mixture into the spring-form pan. Refrigerate for at least 6 hours. This is best made the day before you want to serve it. It can also be frozen. If frozen, allow to soften slightly before serving.

Just before serving, put dollops of the dessert topping around the top of the torte. Decorate with cherries and pecans.