pumpkin ring cake
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.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3 cups original bisquick® mix
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/4 cup butter or margarine, softened
- 1/4 cup butter or margarine, softened
- 4 - eggs
- 1 can (16 ounces) pumpkin (not pumpkin pie mix)
- 1 cup powdered sugar
- 1 teaspoon milk
- 1/2 tablespoon vanilla extract
How To Make pumpkin ring cake
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Step 1Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan
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Step 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.
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Step 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.
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Step 4Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.
- 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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