Serves 6 to 8. Recipe is by Julie Kay.
1 (16.25-ounce) white cake mix
¾ cup canned pumpkin
1 (8-ounce) can pineapple tidbits, drained, reserving 2 tablespoons of pineapple pieces
1 teaspoon cinnamon
½ cup powdered sugar
1. Prepare cake mix according to package directions. Add in pumpkin and pineapple.
2. Sprinkle in cinnamon and mix. Cook on high for 2 to 3 hours. Check with skewer or long toothpick at 2 hours.
3. Sprinkle powdered sugar over cake. Scoop out into dessert dishes. Garnish with reserved pineapple.