Preheat oven to 350F. In a large bowl, beat eggs, sugar, oil and vanilla until foamy. In a seperate bowl mix flour and rest of the ingredients. Combine with egg mixture, then stir in sweet potatoes which have been parboiled 5 minutes. Grate sweet potatoes and add to mixture. Add drained pineapple, pecans and the pudding. Stir well. Pour in grease and floured bunt pan. Bake about 1 hour or start checking with toothpick for doneness. Cool. Remove from pan and mix about 1/2 cup powdered sugar with a little of the pineapple juice. Drizzle over cake. Better if made a day ahead.
Cajun Country -- New Iberia, Louisiana