I received this recipe from the Betty Crocker website and I made it yesterday and it is one of the easiest pumpkin cakes I have ever made. It is also very moist. I substituted buttermilk for the milk and I just dusted mine with Confectioners sugar instead of the glaze. I used 1/4 cup of buttermilk instead of the milk. It is made with Bisquick and you do not have to cream the butter with the sugar. You place the required ingredients ending with the pumpkin (the last 3 ingredients are for the icing so do not add) in a bowl and mix and then pour it into a Bundt pan. I especially liked it because it is not overly spicy and you can taste the pumpkin. This is definitely a tried and true recipe and a keeper at our house.
Pumpkin Ring Cake
3
cups Original Bisquick® mix
1
cup granulated sugar
1
cup packed brown sugar
1/4
cup butter or margarine, softened
2 1/2
teaspoons pumpkin pie spice
1/4
cup milk
(I used buttermilk in place of the milk)
4
eggs
1
can (16 ounces) pumpkin (not pumpkin pie mix)
1
cup powdered sugar
1
tablespoon milk
(others suggested 2 tablespoons of milk)
1/2
teaspoon vanilla
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
- 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.
- Bake about 50 minutes ( I baked mine at the same temperature but for 58 min. as my oven is slow)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.
- Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.
"tips"Make the Most of This Recipe With Tips From The Betty Crocker
®Kitchens
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.
