For the cake, preheat oven to
Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set aside.
In a large bowl, beat eggs.
Add pumpkin and oil stir in cereal just until moistened.
Add dry ingredients and stir just until combined.
Fold in pecans and raisins.
Pour into a greased 10-inch tube pan.
Bake at 350\u00b0 for 60 to 65 minutes or until cake tests done.
Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners sugar before serving if desired.
Yields 12 to 16 servings.
Heat oven to 350 degrees and grease 13X9 pan.
Mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and cloves.
Mix oil, eggs and pumpkin; add to dry ingredients.
Add nuts and raisins.
Bake 40-50 minutes.
While cake is cooling, mix butter, cream cheese, powdered sugar, milk and vanilla.
Beat until smooth and creamy.
Frost cake.
Make pumpkin according to recipe on the can for 2 pies. Spread in a greased 9 x 13-inch pan (Pyrex if you have one). Sprinkle dry cake mix over pumpkin mixture.
Drizzle with margarine to cover dry cake mix.
Top with chopped pecans.
Bake 1 hour at 350\u00b0; cool.
Top with Cool Whip to serve.
Combine dry ingredients; set aside.
In a large bowl, beat eggs.
Add pumpkin and oil; stir in cereal just until moistened. Add dry ingredients and stir until combined.
Fold in pecans and raisins.
Pour into a greased 10-inch tube pan.
Bake at 350\u00b0 for 60 to 65 minutes or until cake tests done.
Cool in pan 10 minutes.
Dust with confectioners sugar, if desired.
Combine sugar, pumpkin, oil and eggs, mixing well.
Combine dry ingredients and spices; add to pumpkin mixture and beat 1 minute at medium speed.
Stir in pineapple, raisins, pecans and vanilla.
Bake in 13 x 9 x 2-inch pan at 350\u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean.
Combine sugar, pumpkin, oil and eggs, mixing well.
Combine dry ingredients and spices; add to pumpkin mixture.
Beat one minute at medium speed of electric mixer.
Stir in pineapple, raisins, pecans and vanilla.
Combine sugar, pumpkin, oil and eggs.
Mix well.
Combine dry ingredients and spices.
Add to pumpkin mixture and beat 1 minute on medium (on electric mixer).
Stir in pineapple, raisins, pecans and vanilla.
Line a 13 x 9 x 2-inch pan with waxed paper.
Grease waxed paper.
Spoon batter into pan and bake for 50 to 55 minutes at 350\u00b0.
(Toothpick should come out clean when inserted in middle.) Cool 10 minutes in pan.
Remove and peel off paper.
Cool completely and frost.
Makes 15 to 18 servings.
Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set aside.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Take yellow cake mix.
Cut in 1 stick or margarine.
Add 1 egg, well beaten.
Mix together.
Reserve 1 cup for topping. Press the rest into a 9 x 13-inch pan.
Pour the pumpkin over cake.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
batter. Grease a Bundt cake pan. Set aside. Using a
If using fresh pumpkin the original recipe states: Bring a large pot
3x9x2 inch baking pan (this recipe was tested with the Perfect
beat in the oil and pumpkin; blend well.
Gradually stir
kes and stem: Prepare first recipe cake batter. Scoop 1/2 cup
Spray 9-inch square baking pan with cooking spray.
In large bowl, combine dry ingredients and raisins.
In medium bowl, combine remaining ingredients.
Add to dry ingredients; stir until smooth.
Pour into prepared pan.
Bake in 350\u00b0 oven 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
If desired, serve with Fat-Free Yogurt Cream Sauce. Makes 16 servings.