2 c. sugar
1 c. butter, soft
1 1/2 tsp. vanilla
5 eggs
16 oz. can yams, drained
3 c. Pillsbury Best self-rising 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, drain
15.75 oz. can Pillsbury ready to spread coconut pecan frosting supreme

Heat oven to 375 degrees. Grease and flour 10 inch tube pan. In 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 pan, spread evenly. Bake at 325 degrees for 60-70 minutes. Cool upright in pan 10 minutes. Cool completely.

In medium saucepan heat frosting over medium heat until melted. Stir constantly. Spoon over cool cake allowing some to run over sides.