Pumpkin Ring Cake

By pdixon1

Family tired of pumpkin pie? Let them eat cake this time!
Prep Time: 15 min
Total Time: 1 hour 15 min

Ingredients

• 3 cups Original 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
• 1 can (16 ounces) pumpkin (not pumpkin pie mix)
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
2. Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. 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 remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.


Success
For baking cakes, we recommend using stick butter, margarine or vegetable oil spreads with at least 65% fat. We do not recommend using vegetable oil spreads with less than 65% fat, tub margarines or whipped products.
Simplify
Instead of making the glaze recipe, use Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting from a 16-ounce tub. Place 1/2 cup frosting in a microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle.