Pumpkin Ring |
| Name: |
Rachelle Sheppard |
| Base: |
Fort Campbell |
| Recipe: |
3 cups Bisquick Original or Reduced Fat baking mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup margarine or butter, softened
4 eggs
1 can (16 oz) pumpkin
2 1/2 tsp pumpkin pie spice
1/4 cup milk
Glaze (below)
HEAT oven to 350 deg. Grease and flour 12-cup bundt cake pan or angel food cake pan, 10x4 inches.
BEAT all ingredients except Glaze 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. Drizzle with Glaze.
GLAZE: Beat 1 cup powdered sugar, 1 tbsp milk and 1/2 tsp vanilla. |
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