1 cup white sugar
2 tablespoons vegetable oil
1 (18 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 cup pumpkin puree
1 (20 ounce) can pumpkin seeds
1 cup cup shredded coconut
1 (8 ounce) package yellow cake mix
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch tube pan.
In a large bowl, mix sugar, oil, and pineapple. Stir together. Pour mixture into prepared pan.
Bake in the preheated oven for 40 minutes, or until center of the cake springs back when touched. Cool completely. Unwrap and cool completely, about 1 hour.
In a large glass or metal bowl, beat cake mix according to package directions. Beat egg, pumpkin, pumpkin seeds, coconut, pecans, and vanilla until blended; pour into cooled cake. Chill for 24 hours or overnight. Whip egg whites until stiff. Beat in coconut and pecans.
Arrange cake on a plate or heavy serving pan and frost top and sides with pecan hearts.