• Servings: 12
• 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

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.
3. Beat on medium speed 3 minutes.
4. Spread in pan.
5. Bake about 50 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack.
7. Remove pan; cool cake completely.
8. Stir remaining ingredients until smooth and thin enough to drizzle.
9. Drizzle over cake.

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