bisquick pumpkin cake
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
prep time
15 Min
cook time
1 Hr
method
---
yield
10 to 12
Ingredients
- 3 cups bisquick baking mix
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups pumpkin, canned or cooked
- 1/4 cup whole milk
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 2 tablespoons hot water
How To Make bisquick pumpkin cake
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Step 1Preheat oven to 350 degrees. Grease and flour bundt pan
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Step 2Mix all of the above ingredients in a large mixing bowl on low speed, scraping sides several times. Beat for three minutes.
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Step 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.
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Step 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
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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