BISQUICK PUMPKIN CAKE

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Bisquick Pumpkin Cake image

I love the taste of pumpkin all year round, not just Thanksgiving and Christmas. This is an easy cake to put together and a favorite. It is nice to take with you for Thanksgiving dinner...I love pumpkin pie but once in a while you just might want to color outside the box. Hope you enjoy

Provided by Linda Griffith

Categories     Cakes

Time 1h15m

Number Of Ingredients 14

3 c bisquick baking mix
3/4 c butter, softened
1 c granulated sugar
1 c brown sugar
4 large eggs
2 c pumpkin, canned or cooked
1/4 c whole milk
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 c powdered sugar
1 1/2 tsp vanilla
2 Tbsp hot water

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour bundt pan
  • 2. Mix all of the above ingredients in a large mixing bowl on low speed, scraping sides several times. Beat for three minutes.
  • 3. Spread in the bundt pan and bake for an hour in preheated oven. Remove from oven and let rest for several minutes before removing from pan to cooling rack.
  • 4. In the meantime, heat 1/3 cup of butter until brown. Blend in a cup of brown sugar, one Tbs. vanilla and a cup of milk. Cook until slightly thickened. Glaze cake while still warm
  • 5. Or: heat a container of Betty Crocker cream cheese icing for one minute in microwave and pour over the top while cake is still warm

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