Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Pumpkin Ring Cake
Clara Ward
No ratings yet
Print Recipe
Pin Recipe
Course
Dessert
Ingredients
3
cups
Original Bisquick mix
1
cup
granulated 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
Instructions
Heat oven to 350 Degrees.
Grease and flour 12-cup bundt 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.
Notes
I serve it with whipped cream or Cool Whip.
Tried this recipe?
Let us know
how it was!