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Perfect Pumpkin Cake

1 review
Servings Prep Time Cook Time


1/2 cup Butter, softened, for frosting
2 teaspoons Seasoning - Cinnamon
1/2 teaspoon Lemons, extract, for frosting
3/4 cup Raisins
4 Eggs
2 Cups Sugar - White
1 1/4 Cups Vegetable Oil
1 Tablespoon Triple Sec
8 Ounces (softened, for frosting) Cream Cheese
1 Cup (chopped) Walnuts
1 Teaspoon (for frosting) Vanilla Extract
1 Pound (sifted, for frosting) Sugar - Powdered
1/2 Teaspoon Seasoning - Nutmeg
1 (16 Ounce) Can Pumpkin (Canned)
2 1/4 Cups Bisquick


1. Cream sugar and 1 cup oil until smooth. Add eggs one at a time, beat after each addition.

2. Mix 2 cups biscuit mix with cinnamon and nutmeg. Add to creamed mixture and mix until smooth.

3. Add pumpkin and triple sec and mix thoroughly.

4. Mix raisins and nuts with remaining 1/4 cup each of oil and biscuit mix. gently stir into cake batter.

5. Pour mixture into 2 greased and floured 9 inch round layer pans. Bake at 325 degrees F for 30-35 minutes or until cake is done. Cool a few minutes before turning out onto racks to cool completely.

For Frosting:

1. Cream butter and cheese until smooth. Beat in vanilla, lemon extract and slowly add sugar, beating well.

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