2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ginger
1 c. sugar
1/2 c. brown sugar, packed
1 c. oil
3 eggs
1 c. pumpkin
1 (8 oz.) can crushed pineapple, undrained & unsweetened
1 1/2 c. bite size shredded wheat, crushed to 1/2 c.

Stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger; set aside.

In large mixer bowl combine sugar and brown sugar; mix well. Beat in eggs. Add pumpkin, undrained pineapple and cereal. Mix thoroughly. Add flour mixture. Mix just until combined. Pour into greased 9"x13" baking pan. Bake at 350 degrees for 30 to 35 minutes or until top springs back. Cool in pan then spread with frosting and sprinkle with chopped nuts.

FROSTING:

1/4 c. butter, softened
2 1/2 c. powdered sugar, softened
2 1/2 c. powdered sugar, sifted
1 tsp. vanilla
1-2 tbsp. milk

Combine butter and sugar, beat in vanilla and enough milk to make a smooth frosting.