3 c. flour
2 tsp. baking powder
1 scant tsp. salt
1 tsp. baking soda
2 tsp. cinnamon

Sift together.

2 c. sugar
1 1/4 c. cooking oil
4 eggs (one at a time)
1 (8 1/2 oz.) can crushed pineapple, drained
1 lb. grated carrots or 2 c. pumpkin
1/2 c. coconut
3/4 c. nuts
1 tsp. vanilla

Add. Mix batter in order given. Pour into well greased and floured tube pan. Bake at 375 degrees for 45 minutes. Gently ladle Praline Topping over cake. Continue baking 15 minutes or until done. Let cool in pan. Praline Topping may be doubled and drizzle second half over cake when removed from pan or ice with Cream Cheese Icing. Very moist cake. Improves with age.

PRALINE TOPPING:

1/4 c. butter
1/2 c. brown sugar
1/4 c. cream or evaporated milk
1/2 c. nuts

Mix butter, brown sugar, cream or evaporated milk and nuts; bring to full, rolling boil for 1 minute. Set aside to cool.

CREAM CHEESE ICING:

3 oz. cream cheese
1/4 stick butter
2 c. powdered sugar
1 tsp. vanilla
1/4 c. chopped nuts

Mix cream cheese, butter, powdered sugar, vanilla and chopped nuts.