Pumpkin Raisin Bars

This recipe can also be made into a pumpkin cake

Yield: Makes 48 bars or 1 cake

Ingredients

2	cups	Pillsbury Best All Purpose Flour

2	cups	sugar

2	teaspoons	baking powder

1	teaspoon	baking soda

1	teaspoon	cinnamon

1	teaspoon	nutmeg

1/2	teaspoon	salt

1/2	teaspoon	cloves

1	cup	oil

4		eggs

1	can	(15 oz.) solid pack pumpkin (2 cups)

1/2	cup	chopped nuts

1/2	cup	Sun- Maid Raisins



		Frosting:

1/3	cup	margarine or butter, softened

1	pkg.	(3 oz.) cream cheese, softened

2	cups	powdered sugar

1	tablespoon	milk

1	teaspoon	vanilla

Directions:

1. Heat oven to 350 F. Grease a 15x10x-inch 1 baking pan*. In a large bowl, combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins.

2. Pour into greased pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

3. In a small bowl, combine all frosting ingredients; beat until smooth. Frost cooled bars. Store in refrigerator.

* To make Pumpkin Raisin Cake, use a 13x9-inch pan and bake for 40 to 50 minutes.

Recipe compliments of Sun-Maid Raisins

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