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Pumpkin Ring Cake

Clara Ward
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!