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Pumpkin Ring Cake

pumpkin ring cake Dessert
Pumpkin Ring Cake
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 12
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Tired of pumpkin pie? Try this moist and wonderfully delicious pumpkin spice cake instead. ...MORE + LESS -

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

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  • 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.

Expert Tips

  • 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 Information

Nutrition Facts

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

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