Pumpkin Ring Cake

Leslie Speed Dutton

By
@leslieann1968

Every fall, this is one of my family's favorite desserts.

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
15 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

3 c
original bisquick® mix
1 c
granulated sugar
1 c
packed brown sugar
1/4 c
butter or margarine, softened
1/4 c
butter or margarine, softened
4
eggs
1 can(s)
(16 ounces) pumpkin (not pumpkin pie mix)
1 c
powdered sugar
1 tsp
milk
1/2 Tbsp
vanilla extract

Step-By-Step

1Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan
2Beat 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.
3Bake 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.
4Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Hashtags: #desserts, #Fall