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