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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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

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour bundt pan
2
Mix all of the above ingredients in a large mixing bowl on low speed, scraping sides several times. Beat for three minutes.
3
Spread 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.
4
In 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
5
Or: 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