Pumpkin Spice Cake Recipe
2 1/2 cups pumpkin puree
1 (17 ounce) can sliced pineapple chunks
2 quarts vegetable oil for frying
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 cup margarine, melted
3 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
In a large bowl, cream together the pumpkin and pineapple until smooth. Stir in the lemon zest and vegetable oil. Beat in the lemon zest, flour, baking powder and margarine. Mix in the eggs, sugar, lemon juice and vanilla until well blended. Pour mixture into prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted in center of the cake comes out clean. Cool in pan on a wire rack.