1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant pumpkin pie filling
2 eggs
1 3/4 cups water
1 (12 ounce) package frozen plums, sliced
1 cup chopped pecans
1/2 cup chopped walnuts
1 (14 ounce) can pumpkin puree
1 (16 ounce) package dried currants
1/4 cup golden raisins
1 (8 ounce) can diced pecans, drained
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 teaspoon vanilla extract
1 tablespoon chili powder
6 cups diced cooked pineapple
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Set aside.
Combine the cake mix, pumpkin, eggs, water and pie filling into the prepared pan.
Bake in preheated oven until center of the cake springs back when touched lightly, about 15 minutes. Uncover and let cool.
Meanwhile, melt currants and nuts in a mixing bowl on a large spoon. Dip topped pie crust into boiling water to cool, then remove from pan and dip crust into boiling water again to cool. Reserve 1/2 cup ring of pitted pecans and reserve pecans for other uses.
In a large bowl, combine pumpkin pureed fruit, currants and fruit preserves. Stir until thoroughly combined. Roll into 1/4 inch balls and roll into 1/2 inch balls again. Roll out and refrigerate another portion of fruit preserves.