Pumpkin Ring
Yield
1 cakePrep
10 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar
packed |
*
|
| ¼ | cup |
margarine
softened |
|
| 4 | large |
eggs
|
|
| 16 | ounces |
pumpkin
canned |
|
| 2 ½ | teaspoons |
pumpkin pie spice
|
|
| ¼ | cup |
milk
|
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar
packed |
*
|
| 59 | ml |
margarine
softened |
|
| 4 | large |
eggs
|
|
| 462.4 | ml/g |
pumpkin
canned |
|
| 13 | ml |
pumpkin pie spice
|
|
| 59 | ml |
milk
|
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 12-cup bundt cake pan or angel food cake pan, 10 x 4 inches.
Beat all ingredients on low speed for 30 seconds, scraping bowl constantly.
Beat on medium speed 3 minutes, scraping bowl occasionally.
Spread in pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.
Beat glaze ingredients.
Drizzle over cooled cake.
