1 pkg. 2 layer-size spice cake mix
1 c. canned pumpkin
3 eggs
1/4 c. milk
1 tsp. baking powder
1/4 tsp. baking soda
3/4 c. raisins
1 qt. Breyers Vanilla Ice Cream
1 tsp. pumpkin pie spice
Kraft pressurized whipped dessert topping (optional)
Walnut halves (optional)
Caramel ice cream topping (optional)

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

Meanwhile, in a small saucepan combine raisins and 1/2 cup water. Bring to boiling; remove from heat. Set aside to cool for 25 to 30 minutes; drain in the large strainer.

Slice top third off cake; set aside. Place bottom part of cake on 10 inch cake taker. Carefully scoop out center of cake, leaving a 3/4 inch shell on the bottom and sides.

Place ice cream in large mixing bowl. Stir with a wooden spoon until softened but not melted; stir in drained cooled raisins and pumpkin pie spice. Spoon ice cream mixture into cake shell, mounding slightly. Replate top portion of cake. Seal and freeze at least 6 hours. If desired, garnish with pressurized whipped topping, top with walnut halves, and drizzle with caramel topping just before serving. Cut into slices to serve. Serves 12.