Pumpkin Ring Cake – Bisquick Recipes

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

Ingredients

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. Beat on medium speed 3 minutes. Spread in pan.
3

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.
4

Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

tip 1

For baking cakes, we recommend using stick butter, margarine or vegetable oil spreads with at least 65% fat. We do not recommend using vegetable oil spreads with less than 65% fat, tub margarines or whipped products.
tip 2

Instead of making the glaze recipe, use Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting from a 16-ounce tub. Place 1/2 cup frosting in a microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle.

405 Calories, 10 g Total Fat, 5 g Protein, 76 g Total Carbohydrate

*Percent Daily Values are based on a 2,000 calorie diet.