1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
2 eggs
1 teaspoon pumpkin seeds
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon vanilla extract
3 tablespoons margarine
1 cup white sugar
1 cup vegetable oil
1 cup pumpkin puree
1 cup chopped pecans
1 (15 ounce) can pumpkin seeds
2 cups sliced fresh strawberries
1 cup sliced oranges
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Sift together the flour, baking powder, baking soda, eggs, pumpkin seeds, salt, nutmeg, cinnamon, cloves and vanilla extract. Set aside.
In a medium bowl, cream together margarine, sugar and vegetable oil until light and fluffy. Stir in pumpkin, pecans and fruit. Stir in pumpkin seeds and orange juice.
Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
While cake is cooling, combine the pecans with white sugar, oil and pumpkin puree. Sprinkle over cake. Cool completely. Cut into squares.
Spread cream over warm cake while still in the warm oven. About 1/2 cup of cream should be used. Cool completely.
Pour pumpkin filling into cooled cake. Spoon orange filling over cream. Top with pecans and fruit. Cover and refrigerate.