Cake: 

Ingredients:

1 cup fresh pumpkin

1 cup shortening (Butter Flavored Crisco)

2 cups sugar

4 eggs

3 cups flour sifted

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

3 teaspoons baking powder

3 teaspoons baking soda

1 teaspoon salt

¾ cup pineapple, crushed

¾ cup pecans

Directions:

Combine cooked pumpkin, add shortening and sugar.  Stir until creamy. Add eggs one at a time, beat well.  Mix the dry ingredients with the flour, stir into the creamy mixture. Add pineapple, beat for 3 minutes.  Bake in one or two 9x9 square pans (I ended up baking it in a springform 10” round - the two squares would have been better!)  325 degrees—bake until touched cake springs back.

Filling -

Ingredients:

1 ½ cups cooked pumpkin

1 ¼ cups sugar

¾ cups pineapple crushed

¼ lb butter (1 stick)

Directions:

Mix all ingredients together and cook in a frying pan until mixture cooks low.  Spread between layers. If baked in one layer, split layer and spread filling between layers.

Icing - 

Ingredients:

1 stick soft butter

1 Box powdered sugar

8-ounce package cream cheese

Directions:

Mix in a blender until smooth, ice top layer and garnish with a few chopped pecans.