Pumpkin Ring Cake

Posted on 25. Oct, 2010 by in Food

Pumpkin Ring Cake

Family tired of pumpkin pie? Let them eat cake this time!


• 3 cups Original Bisquick® mix

• 1 cup granulated sugar or truvia

• 1 cup packed brown sugar

• ¼ cup yogurt butter

• 2 ½ teaspoons pumpkin pie spice

• ¼ cup almond or skim milk

• 4 All-Natural Farm-Fresh Eggs

• 1 can (16 ounces) pumpkin (not pumpkin pie mix)

• 1 cup powdered sugar

• 1 tablespoon almond or skim milk

• ½ teaspoon vanilla


1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.

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.

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.

4. Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

2 Responses to “Pumpkin Ring Cake”

  1. Marguerite@Smilely 28 October 2010 at 12:21 pm #

    Hi, I’m working with Ideal Sweetener. What a delicious looking recipe! We see that you have tried Truvia. Have you tried the sugar substitute Ideal No Calorie Sweetener yet while baking or cooking? You can buy it in bags or in boxes of little packets. Visit http://bit.ly/atgBD1 for $1 off! Hope this is helpful. Happy Thursday!

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