Bisquick Pumpkin Cake

Cooking Time: 50 min

Ingredients

• 3 cups Bisquick baking mix
• 1 cup sugar
• 1 cup brown sugar, packed
• ¹/4 cup + 1/3 cup butter
• 4 eggs
• 2 cups pumpkin
• ¹/4 cup milk
• 2 teaspoons cinnamon
• ¹/2 teaspoon ginger
• ¹/4 teaspoon cloves
• ¹/4 teaspoon nutmeg
• 2 cups powdered sugar
• 1 ¹/2 teaspoons vanilla extract
• 2 tablespoons hot water

Instructions

1. Heat oven to 350 degrees F.
    
2. Grease and flour a 12-cup Bundt cake pan.
    
3. Beat Bisquick, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for three minutes.
    
4. Spread batter in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes.
    
5. Remove from pan. Cool completely. Drizzle with glaze.
    
6. For glaze, heat 1/3 cup butter over medium heat until delicate brown. Real butter works best for this. Blend in powdered sugar and vanilla. Stir in enough hot water to make proper consistency for drizzling over cake, usually about 2 to 3 tablespoons.