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Pumpkin Ring Cake

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Member since 2007

Serves 12 | Prep Time | Cook 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.

Pairs Well With


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

I buy McCormick, but if you want to make up your own:
Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store in an airtight container. Substitute for store-bought pumpkin pie spice in any recipe. Yield: 7-1/2 teaspoons.

What kind of pumpkin pie spice do you buy/make? I've only added the individual spices the few times I've made something w/pumpkin in it. Thanks! (:

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