• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 3 cups 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


  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • 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.
  • 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.
  • Stir remaining ingredients until smooth and thin enough to drizzle.
  • Drizzle over cake.


Family tired of pumpkin pie? Let them eat cake this time!

Categories: Cake  Dairy  Dessert  Eggs  Oven  Snack  Sweet 

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