Pumpkin Ring

Recipe Ingredients

		Cake
3 cups	330g / 11oz	Bisquick baking mix
1 cup	198g / 7oz	Granulated sugar
1 cup	160g / 5.6oz	Packed brown sugar
1/4 cup	49g / 1.7oz	Margarine or butter - softened
4		Eggs
1		Pumpkin
2 1/2 teaspoons	12ml	Pumpkin pie spice
1/4 cup	59ml	Milk
		Glaze
1 cup	198g / 7oz	Powdered sugar
1 tablespoon	15ml	Milk
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Heat oven to 350F. 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.

Source:
Quick and Easy Diabetic Menus by Betty Wedman, 1993 Dec 93

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