1/2 cup margarine
1 cup white sugar
3 eggs
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1 (9 inch) prepared raspberry rum cake
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, cream together the margarine, sugar and eggs until light and fluffy. Beat in milk and flour. Stir in the flour mixture. Fold in the baking powder, baking soda and vanilla.
Pour batter into a 12 inch pie pan. Cover with the pecans and chill overnight.
Bake in preheated oven until pie is center of mass, about 30 minutes. Cool in pan on a wire rack.
Meanwhile, while the cream mixture is beating, prepare the raspberry cream pie filling by combining the whipped cream, sugar and fruit preserves. Beat on medium speed until light and fluffy. Beat in the whipped cream mixture. Mix in pecans. Pour strawberry filling into pie. Cover and refrigerate until set. Chill until serving.