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

Combine sugar, pumpkin, oil and eggs; mix well. Combine dry ingredients and cinnamon; add to pumpkin mixture, and beat 1 minute at medium speed. Stir in pineapple, raisins, pecans and vanilla. Spoon batter into a greased 13 x 9 x 2 inch pan Bake 55 minutes at 350 degrees. Cool completely and frost.

NUTTY CREAM CHEESE FROSTING:

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

Beat cream cheese and butter until light and fluffy. Add sugar and beat well. Stir in remaining ingredients. Spread on cake.