RAISIN PUMPKIN CAKE

By Vanetta

Ingredients

• 1 pkg. yellow cake mix
• 2 tsp. pumpkin pie spice
• 1 C. canned pumpkin
• Eggs
• Water
• 1 C chopped raisins
• Orange Buttercream Frosting

Preparation

Step 1

Combine cake mix, spice and pumpkin. Add eggs & water as cake package directs, reducing water by ½ c. Mix, stir in raisins. Turn 4-1/2 C. of batter into greased 5-1/2 C oven proof mixing bowl. Spoon remaining batter into 4 or 5 greased 6 oz. custard cups, using about ½ c. batter for each. Bake large cake in slow oven (300o) 1-1/2 hours and small cakes about 30 min. Let cakes stand 10 min. then invert on wire rack to cool. Frost large cake with Orange Buttercream Frosting, stroking from bottom of cake to top to give ridged pumpkin effect.
Orange Buttercream Frosting: Beat together until smooth & creamy 2-1/2 c. sifted powdered sugar, 1/8 tsp. salt, ½ tsp. vanilla, 3 Tbsp. soft butter and 2 Tbsp. milk. Add a few drops orange food coloring.