Pumpkin Ring Cake

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

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 12

Ingredients

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
405
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
70 mg
70 %;
Sodium
500 mg
500 %;
Total Carbohydrate
76 g
76 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.