Pumpkin Parfait Cake

• 1 (2 layer size) pkg. spice cake mix
• 1 c. canned pumpkin
• 3 eggs
• 1/4 c. milk
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 c. raisins
• 1 qt. vanilla ice cream
• 1 tsp. pumpkin pie spice
• whipped cream (optional)
• walnut halves (optional)
• caramel topping (optional)

1. In a medium mixing bowl, combine cake mix, pumpkin, eggs, milk, baking powder and baking soda.
2. Beat with electric mixer on low speed until well combined.
3. Beat on medium speed for 2 minutes, scraping sides of bowl frequently.
4. Spread batter evenly in a greased 10-inch fluted tube pan.
5. Bake in a 350u0b0 oven for 40 to 45 minutes. Cool 10 minutes.
6. Remove from pan. Cool completely on wire rack.

layer, pumpkin, eggs, milk, baking powder, baking soda, raisins, vanilla ice cream, pumpkin pie spice, whipped cream, walnut halves, caramel topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865517 (may not work)