Bisquick Pumpkin Cake

Linda Griffith

By
@sothernladee

I love the taste of pumpkin all year round, not just Thanksgiving and Christmas. This is an easy cake to put together and a favorite. It is nice to take with you for Thanksgiving dinner...I love pumpkin pie but once in a while you just might want to color outside the box. Hope you enjoy


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Rating:
★★★★★ 1 vote
Comments:
Serves:
10 to 12
Prep:
15 Min
Cook:
1 Hr

Ingredients

3 c
bisquick baking mix
3/4 c
butter, softened
1 c
granulated sugar
1 c
brown sugar
4 large
eggs
2 c
pumpkin, canned or cooked
1/4 c
whole milk
2 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
cloves
1/4 tsp
nutmeg
2 c
powdered sugar
1 1/2 tsp
vanilla
2 Tbsp
hot water

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour bundt pan

2Mix all of the above ingredients in a large mixing bowl on low speed, scraping sides several times. Beat for three minutes.

3Spread in the bundt pan and bake for an hour in preheated oven. Remove from oven and let rest for several minutes before removing from pan to cooling rack.

4In the meantime, heat 1/3 cup of butter until brown. Blend in a cup of brown sugar, one Tbs. vanilla and a cup of milk. Cook until slightly thickened. Glaze cake while still warm

5Or: heat a container of Betty Crocker cream cheese icing for one minute in microwave and pour over the top while cake is still warm

About this Recipe

Course/Dish: Cakes