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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one! exclaims Margaret Slocum of Ridgefield, Washington. I like to use them - or convenient canned pumpkin - in this moist cake. Ingredients:
1/4 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
3 cups biscuit/baking mix |
glaze: |
1 cup confectioners' sugar |
1 tablespoon milk |
1/2 teaspoon vanilla extract |
Directions:
1. In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake. Yield: 12-16 servings.
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