2 cans sweetened condensed milk
1 can crushed pineapple
1 small box frozen strawberries
4 mashed bananas
1 cup crushed nuts

Mix together; pour in ice cream freezer and fill with
Big Red soda.

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1 cup butter or margarine, softened
3 cups sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda

1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon apple pie spice
1 cup solid-pack pumpkin
2 tablespoons rum flavoring
Confectioners' sugar

In mixing bowl, beat butter on medium speed for 2 minutes or until soft and creamy. Gradually add sugar, beating for 5-7 minutes. Add eggs, one at a time, beating well after each. Combine flour, baking powder, cinnamon, soda, salt, cloves and pie spice. In small bowl, combine pumpkin and rum flavoring.

Add dry ingredients to egg mixture alternately with pumpkin mixture, beginning and ending with dry ingredients. Pour into greased and floured 12-cup tube pan. Bake at 325 degrees for 80-90 minutes or until cake tests done. Cool in pan 10 minutes before removing to wire rack to cook completely. Dust with confectioners' sugar.