1Preheat oven to 350 degrees F. Line 2 - 9 inch cake pans with foil; grease foil.
Set aside. In a small saucepan, combine preserves, crasins, and 1/3 c. butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture equally into baking pans, spreading evenly. Sprinkle equal amounts of coconut on top. Set aside.
In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 c. butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add four mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in (opt) walnuts. Carefully spread batter over preserve mixture in pans.
Bake for 30-35 minutes or until toothpick inserted near the center comes out clean (mine took 30 minutes). Cool in pans on wire rack for 5 minutes.
Carefully invert onto serving platters, remove foil. Spoon any preserve mixture remaining on the foil onto cakes. Serve warm.