Pumpkin Ring Cake

Pumpkin Ring Cake

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

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Simplify
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:

1 Serving (1 Serving)
  • Calories 405
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 3 g,),
  • Cholesterol 70 mg;
  • Sodium 500 mg;
  • Total Carbohydrate 76 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.