Real Recipes From Real Home Cooks ®

pumpkin ring cake

★★★★★ 1
a recipe by
Leslie Speed Dutton
Franklin, TX

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.

★★★★★ 1
serves 12
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For pumpkin ring cake

  • 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
  • 1 can
    (16 ounces) pumpkin (not pumpkin pie mix)
  • 1 c
    powdered sugar
  • 1 tsp
  • 1/2 Tbsp
    vanilla extract

How To Make pumpkin ring cake

  • 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.