Pumpkin Ring

This pumpkin bundt cake takes a shortcut with Bisquick baking mix instead of measuring out flour, baking powder, and salt separately. The result is a moist, spiced ring cake that comes together with minimal fuss and just one bowl.

A full can of pumpkin puree goes into the batter along with pumpkin pie spice, giving the cake that warm, autumnal flavor all the way through. Both granulated and brown sugar sweeten the batter, and the brown sugar adds a hint of caramel depth that plain white sugar alone can’t deliver.

Beat the batter for a full three minutes on medium speed. This builds structure in a recipe that doesn’t have much butter to work with, and it ensures the pumpkin distributes evenly.

Let the cake cool in the pan for ten minutes before turning it out. Any sooner and it’ll crack. Once fully cooled, drizzle the simple vanilla glaze over the top and let it set.

Kitchen Tips

• Grease and flour the bundt pan thoroughly, getting into every groove. Bundt cakes stick easily and a missed spot means a torn cake.
• Use canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will throw off the balance.
• Test with a toothpick at the 45-minute mark. Bundt pans vary in size and material, and your oven may run hot.

Variations

• Add chopped pecans or walnuts to the batter for a nutty crunch in every slice.
• Swap the vanilla glaze for a cream cheese drizzle (cream cheese, powdered sugar, milk) for a tangier topping.
• Stir in a handful of mini chocolate chips for a pumpkin-chocolate combination.