2 c. sugar
2 c. cooked pumpkin
3/4 c. vegetable oil
4 eggs
2 c. all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1 tsp. ground allspice
1 (8 oz.) can crushed pineapple (drained)
1 c. raisins
1 c. chopped pecans
2 tsp. vanilla
Nutty Cream Cheese frosting

Combine sugar, pumpkin, oil, and eggs, mixing well. Combine dry ingredients and spices; add to pumpkin mixture and beat 1 minute at medium speed. Stir in pineapple, raisins, pecans, and vanilla.

Line a 13 x 9 x 2 baking pan with waxed paper. Grease waxed paper. Spoon batter into pan. Bake at 350 degrees for 55 minutes or until wooden toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove from pan and peel off paper. Cool completely, then frost.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1 (16 oz.) pkg. powdered sugar (sifted)
1 tsp. vanilla
1/2 c. pecans, chopped

Combine cream cheese and butter, beating until light and fluffy. Gradually add sugar, beating well. Stir in remaining ingredients. Yield enough for one sheet cake.