Pineapple Pumpkin Cake

Even though the temperatures are still above 90 degrees, the calendar does say that it is autumn.  With autumn come colorful leaves;  frosty mornings (we hope!) and pumpkins!  Those large beautiful orange spheres are  fun not only  to decorate with but also to use in baking.  I have several recipes that use pumpkin and all are big hits with the family.  The first one was actually supposed to be a carrot cake, but I realized too late in my baking that I didn’t have enough carrots to use!  Relying on my substitutionary skills, I created this delicious cake which everyone loved!

2 cups flour

2 cups sugar

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. salt

1-1/2 tsp. baking soda

1 cup oil

4 eggs

1  medium can solid pack pumpkin

1 (12-oz) can crushed pineapple with juice

1 cup chopped pecans (optional)

In large mixing bowl, combine the dry ingredients.  Add oil and pumpkin, mixing well.  Beat eggs slightly and stir into mixture.  Add pineapple with juice.  Pour into a greased/floured bunt pan and bake at 350 degrees for about 50 minutes or until toothpick comes out clean.  Add 5-10 more minutes if needed.

Let cool 10-12 minutes in the pan.  Turn out on to cooling rack and cool completely.

Frost with cream cheese frosting:  6 oz cream cheese; 1/2 stick butter; and 2 cups powdered sugar.  Mix together until creamy and spread over cake.