Pumpkin Pudding Cake

1/2 cup chopped walnuts
2 cups self-rising flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup pumpkin
1/3 cup vegetable oil
1 egg
1/2 cup raisins
1 cup orange juice

Preheat oven to 350°F. Spray a 10-inch Bundt pan with non-stick vegetable spray; sprinkle walnut evenly in bottom. In a large mixing bowl, combine flour, sugar, cinnamon, and cloves. Add pumpkin, oil, egg, raisins, and orange juice; beat until smooth. Pour into prepared Bundt pan. Bake 40 to 50 minutes or until a tester inserted in the center comes out clean. Cool in pan for 20 minutes. Remove from pan. Serve warm topped with whipped cream, if desired.