2 c. sugar
1 c. butter, softened
1 1/2 tsp. vanilla flavoring
5 eggs
2 c. cooked sweet potatoes, mashed
3 c. self rising flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans
1 c. raisins
1 (8 1/4 oz.) can crushed pineapple
1 (15.75 oz.) can Ready to Spread Coconut Pecan Frosting

Heat oven to 325 degrees. Grease and flour a 10 inch tube pan. In a large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add potatoes to creamed mixture, beating until well mixed. Add flour, cinnamon, and nutmeg. Mix well. By hand, fold in pecans, raisins, and drained pineapple. Spoon batter into prepared pan. Spread evenly. Bake at 325 degrees for 60-70 minutes or until toothpick comes out clean. Cool upright in pan. Invert onto serving plate. Cool completely.

In a saucepan, heat frosting over medium heat, just until melted, stirring constantly. Spoon over cooled cake allowing some to run down sides.