1 1/2 cups white sugar
1 1/3 cups vegetable oil
4 eggs
1 3/4 cups pumpkin puree
1 cup water
2 teaspoons vanilla extract
1 cup chopped pecans
1 (18 ounce) can crushed pineapple, drained
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1/2 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package cream cheese, at room temperature
1/2 cup chopped pecans
1 tablespoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Beat 1/2 cup of the sugar mixture into the flour to form a coarse granular. Stir in the oil and pumpkin; stir in water, eggs, 1/2 cup pumpkin, chopped pecans and pineapple. Mix in flour, baking powder, salt, cinnamon, nutmeg and cloves. Mix in softened butter, brown sugar and pecans. Stir in flour mixture and pumpkin pie spice.
Beat cream cheese, cream cheese, pecans and pineapple into the flour mixture. Pour into the prepared pan.
Bake for 1 hour in the preheated oven, or until toothpick inserted in center comes out clean. Cool cake completely before removing from pan. Cool completely before removing from pan. Garnish with whipped topping and pecans.
To make the cream cheese filling: Beat cream cheese until light and fluffy; gradually beat in 2 tablespoons pecans, stirring frequently. Mix in pumpkin and pineapple cream cheese filling. Spread over cooled cake.