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Pumpkin Ring Cake

Pumpkin Ring Cake
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 12
Tired of pumpkin pie? Try this moist and wonderfully delicious pumpkin spice cake instead.
August 26, 2009

Ingredients

  • 3 cups (750 mL) BISQUICK* mix
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) packed brown sugar
  • 1/4 cup (50 mL) butter or margarine, softened
  • 2 1/2 tsp (12 mL) pumpkin pie spice
  • 1/4 cup (50 mL) milk
  • 4 eggs
  • 1 can (16 oz) pumpkin (not pumpkin pie filling)
  • 1 cup (250 mL) icing sugar
  • 1 tbsp (15 mL) milk
  • 1/2 tbsp (2 mL) vanilla

Steps

  • 1
    Heat oven to 350°F (180°C). Lightly grease or spray with non-stick cooking spray 12-cup (3 L) fluted tube cake pan (Bundt cake pan).
  • 2
    Beat Bisquick*, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup (50 mL) milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes.
  • 3
    Spoon batter into prepared pan, distributing evenly.
  • 4
    Bake about 50 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; turn upside down onto heat-proof plate or wire cooling rack. Remove pan; cool cake completely.
  • 5
    Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

  • Tip: For another simple way to make a glaze, try using Betty Crocker* Creamy Deluxe or Whipped Frostings. Simply place frosting in a small microwaveable glass bowl or measuring cup and heat on medium power for 30 to 45 seconds or until a good drizzling consistency.

Nutrition Facts

Serving Size: 12
Calories
405
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
500 mg
Total Carbs
76 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
100 %
100%
Calcium
10 %
10%
Iron
10 %
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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