It's everything you love about pumpkin pie all wrapped up in a dense, moist cake with

irresistable cream cheese frosting. The texture is somewhere between a pie and a cake. Raisins
and nuts are optional.

INGREDIENTS:

 1-2/3 cups cooked pumpkin puree (or 15-ounce can)

 1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)
 1 cup white granulated sugar
 2 eggs, at room temperature
 1/4 cup butter, melted and cooled to room temperature
 1 tsp pure vanilla extract
 1/2 teaspoon salt
 1-1/2 Tbsp ground cinnamon
 1-1/2 tsp ground nutmeg
 1 package yellow or butter cake mix
 1 cup raisins, pre-soaked in hot water for 15 minutes (optional)
 Cream Cheese Frosting:
 8 ounces (1 large block) cream cheese, at room temperature
 1 cup powdered confectioners' sugar
 1 tsp pure vanilla extract
 1 Tbsp milk or cream
 1/2 cup chopped pecans (optional)

PREPARATION:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs, butter, vanilla extract, salt,
cinnamon, and nutmeg until well combined.

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Toss raisins in cake mix, then add both to the wet ingredients. Stir only until combined. Pour
into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted in the center of the cake
comes out clean. Let cool to room temperature.

Cream Cheese Frosting:

Blend cream cheese, confectioners' sugar, vanilla extract extract, and milk until smooth. Frost
cooled cake. Sprinkle optional pecans evenly on top.

Yield: 24 to 36 servings, depending on cut size