Betty wallace's pumpkin cake

Yield: 1 servings

Measure Ingredient
3 cups Bisquick baking mix
1 cup Sugar
1 cup Brown sugar; packed
¼ cup Butter or margarine
4 \N Eggs
1 \N Pumpkin
¼ cup Milk
2 teaspoons Cinnamon
½ teaspoon Ginger
¼ teaspoon Cloves
¼ teaspoon Nutmeg
⅓ cup Butter
2 cups Powdered sugar
1½ teaspoon Vanilla extract
2 tablespoons Hot water; can use up to 6 tbsp.


Heat oven to 350F. Grease and flour a 12-cup Bundt cake pan. Beat all ingredients except Brown Butter Glaze in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on med.

speed, scraping bowl occasionally, for three min. Spread batter in pan. Bake until wooden pick inserted in center comes out clean, about 50 min. Cool 10 min. Remove from pan. Cool completely.

Drizzle with Brown Butter Glaze.

BROWN BUTTER GLAZE: Heat butter over med. heat until delicate brown.

Real butter works best for this; margarine is Ok, but butter substitutes are not. Blend in powdered sugar and vanilla. Stir in enough hot water to make proper consistency for drizzling over cake (usually only 2-3 tbsps.).

Formatted by Sarah Gruenwald 10-23-97 sitm@...

Contributor: The News-Enterprise, Elizabethtown, Ky. 10-23-97

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