2 c. sugar
2 c. cooked, mashed pumpkin
3/4 c. vegetable oil
4 eggs
2 c. plain flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tbsp. ground cinnamon
1 tsp. ground allspice
1 (8 oz.) can crushed pineapple
1 c. raisins
1 c. finely chopped pecans
2 tsp. vanilla extract

Combine sugar, pumpkin, oil and eggs mixing well. Combine dry ingredients and spices; add to pumpkin mixture and beat 1 minute at medium speed of electric mixer.

Stir in pineapple, raisins, pecans and vanilla. Line a 13 x 9 x 2 inch baking pan with waxed paper; grease paper. Spoon batter into pan. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan and remove waxed paper. Cool completely. Frost top and sides of cake with Cream Cheese Frosting. Yields 15 to 18 servings.

CREAM CHEESE FROSTING:

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

Combine cream cheese and butter, beating until light and fluffy. Gradually add sugar, beating well. Stir in remaining ingredients. Yield: Enough for 1 sheet cake.