2 c. granulated sugar
1/2 c. vegetable oil
1 (16 oz.) can solid-pack pumpkin
4 eggs, beaten
2 c. buttermilk baking mix (Bisquick)
2 tsp. ground cinnamon
1/2 c. raisins

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1/3 c. butter, softened
1 tbsp. milk
1 tsp. vanilla
2 c. confectioners' sugar

In large bowl, beat sugar, oil, pumpkin and eggs for about 1 minute on medium speed, scraping bowl occasionally. Stir in baking mix, cinnamon and raisins. Pour mixture into greased 13x9 inch baking dish. Bake in preheated 350 degree oven about 25 minutes, or until a wooden pick inserted in the center comes out clean. Let cool completely.

For Frosting: Beat cream cheese, butter, milk and vanilla until creamy. Stir in confectioners' sugar until smooth. Use to frost cooled cake. Cut into bars. These store well in refrigerator for several days. Yield: 15 to 18 bars.