Pumpkin Cake Ring Food

PUMPKIN RING CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
• Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
• Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

PUMPKIN RING CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan
• 2. Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
• 3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
• 4. Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

BISQUICK PUMPKIN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour bundt pan
• 2. Mix all of the above ingredients in a large mixing bowl on low speed, scraping sides several times. Beat for three minutes.
• 3. Spread in the bundt pan and bake for an hour in preheated oven. Remove from oven and let rest for several minutes before removing from pan to cooling rack.
• 4. In the meantime, heat 1/3 cup of butter until brown. Blend in a cup of brown sugar, one Tbs. vanilla and a cup of milk. Cook until slightly thickened. Glaze cake while still warm
• 5. Or: heat a container of Betty Crocker cream cheese icing for one minute in microwave and pour over the top while cake is still warm

PUMPKIN WALNUT RING

Steps:

• CAKE.
• Preheat oven to 350°F.
• In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
• In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
• Add the pumpkin and beat just until smooth.
• Add the flour mixture and beat until completely moistened.
• Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
• Cool.
• GLAZE.
• Break the chocolates into squares and place in the top of a double boiler.
• Add the oil and place over very hot but not simmering water on low heat.
• The water must not touch the bottom of the double boiler insert.
• Remove the double boiler from the heat and stir until the chocolate begins to melt.
• Stir until smooth.
• Drizzle over cake.
• May be store 1 week at room temperature.

HALLOWEEN PUMPKIN CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
• To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
• If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.