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Pumpkin Ring Cake

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By Betty Crocker Kitchens
Updated Aug 6, 2008
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Family tired of pumpkin pie? Let them eat cake this time!

Pumpkin Ring Cake

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 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
  • 4 eggs
  • 1 can (16 ounces) pumpkin (not pumpkin pie mix)
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

Nutrition

405 Calories
10 g Total Fat
5 g Protein
76 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
405
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
500 mg
Potassium
210 mg
Total Carbohydrate
76 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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