2 pkg. (3 oz.) raspberry jello
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnut pieces
1 medium-sized apple, chopped
Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Can be poured into one serving dish, jello mold, or 24 paper-lined 2 1/2-inch muffin cups. Refrigerate until set (overnight is best). Unmold and serve on lettuce leaves if using jello mold or muffin cups.
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs. Mix well. Combine flour, baking soda, cinnamon, & salt. Add to pumpkin mixture and beat until blended. Pour into a greased 10" x 15" x 1" baking pan. Bake at 350* for 25-30 minutes or until cake tests done. Cool completely before frosting.
FROSTING:
Beat 8 oz. cream cheese and 1 stick of softened butter or margarine until smooth. Add 2 cups 10x sugar, 1/8 tsp. salt, and 2 T. flour and beat well. Add 1 tsp. vanilla and beat until mixed in. If frosting seems a little stiff, add 1 Tbsp. milk. (Nuts can be sprinkled on frosting if desired.)
P.S. I enjoy pumpkin roll but seem to have so much trouble with the cake part cracking when I roll it up. This recipe tastes a lot like pumpkin roll, but is much easier to make, and isn't quite as sweet. It is a "hit" with my family!!

On the way home we got into a bit of rain, then the sun came out. I spied this rainbow and took a picture with my cell phone while we were traveling. It was so beautiful.
