1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan or two 12-cup muffin pans with vegetable cooking spray.

2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with a wooden spoon or an electric mixer on medium speed.

3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Stir into pumpkin mixture until well blended. Pour into prepared pan(s). Bake until a toothpick inserted comes out clean or with just a few moist crumbs, about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes. Cool pan(s) on a wire rack.

4. When cool, cake or cupcakes may be served unfrosted. If desired, prepare the cream cheese frosting. In a large bowl, use an electric mixer on medium-high speed to beat together the cream cheese and butter. Add the confectioners' sugar and vanilla and beat until smooth and light. Spread over the surface of the cake or cupcakes and serve.

Source: Hannaford fresh Magazine, May - June 2013