Pumpkin Ring Cake
Why I Love This Recipe
Family tired of pumpkin pie? Let them eat cake this time!
Ingredients You'll Need
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
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.
Questions, Comments & Reviews
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.