Instructions: Prepare filling/frosting mixture by beating cream cheese and honey butter together in a bowl. Set aside. Grease and flour a Bundt pan. Preheat oven to 325 degrees F. Cream together shortening and sugar. Add eggs. Add milk and pumpkin. Set aside. In a separate bowl, combine flour, baking powder, baking soda, salt and spices. Add flour to creamed mixture. Fold in raisins. Pour 1/2 of batter into prepared pan. Make a small indentation all the way around the batter. Place 1/2 of filling/frosting mixture into indentation, cover with remaining batter. Bake in a preheated 325 degree F. oven for 45 to 50 minutes, until top springs back when touched lightly.

When cake is done, cool on wire rack for 10 minutes, then invert onto serving dish. While cake is still warm, put rest of filling/frosting mixture on top of cake, allowing it to drip down sides of cake.

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