Pumpkin Ring Cake

By sandy_h

From Becky (she replaces the margarine with ¼ cup applesauce or cinnamon applesauce)

Ingredients

• Cake:
• 3 cups Original or Reduced-Fat Bisquick® mix
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 cup milk
• 4 eggs or egg substitute
• 1 can (16 ounces) pumpkin
• Glaze:
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Preparation

Step 1

1. Heat oven to 350°F. Grease and flour 12-cup bundt or fluted tube cake pan.
2. Beat all Cake ingredients in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. (Becky mixes by hand) Spread in pan.
3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
4. Stir Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cake. Double if you want more glaze on cake