1 cup all-purpose flour
2 eggs
1 cup vegetable oil
2 cups pumpkin puree
1/2 cup white sugar
1 teaspoon baking soda
1 pinch salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree
1/4 cup canned pumpkin puree, divided
6 ounces cream cheese, softened
1 (8 ounce) can evaporated milk
1 (16 ounce) can crushed pineapple with juice
1 cup chopped walnuts
2 ounces butter
1 cup frozen mixed vegetables (such as broccoli or spinach)
Mix flour, eggs, oil, pumpkin, sugar, baking soda, salt, cinnamon, vanilla, pumpkin pie spice and pineapple juice in large bowl. Beat until blended. Stir into oil mixture; cook over medium heat until mixture boils and thickens. Reduce heat to low; stir in pumpkin. Mix together and return to large bowl.
Beat cream cheese, evaporated milk and pumpkin puree until smooth. Stir in pumpkin and pineapple. Fold into pumpkin mixture. Fold into pumpkin mixture, alternately with butter and pineapple. Pour into greased 12 x 7-inch pan. Sprinkle remaining 1/2 cup pumpkin mixture over cream cheese mixture and top with bottom of prepared pan.
Bake in preheated 350 degrees for 35 to 40 minutes, or until golden brown and a toothpick inserted into center comes out clean. Serve warm.
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