| 3 | cups Original 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. 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. |
| Heat oven to 375°F. Stir 1/4 cup Gold Medal© all-purpose flour into Bisquick© (dry). Decrease granulated sugar to 1/2 cup. Increase milk to 1/2 cup. Bake 55 to 65 minutes. |
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| 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. |
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| 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. |
Nutrition Information:
405 ( 90 ); 10 g ( 3 g); 70 mg; 500 mg; 76 g ( 2 g); 5 g 100 %; 0%; 10 %; 10 %