Bisquick Pumpkin Cake Recipes

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.

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

BISQUICK® WAFFLES

Steps:

• Heat waffle iron; grease with vegetable oil or shortening.
• Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle.

BISQUICK IMPOSSIBLE PUMPKIN PIE

Steps:

• Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
• High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
• MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
• High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
• The Best of Bisquick From Betty Crocker.

PUMPKIN CRUNCH COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
• In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
• In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
• Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

EASY BISQUICK PUMPKIN CAKE

Steps:

• 1. Heat oven to 350. Spray a 12-cup bundt pan w/ cooking spray. In lg bowl, beat together bisquick mix, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin. Mix well for 3 mins.
• 2. Spread batter in pan. Bake 50 mins, or until a toothpick inserted in center comes out clean. Let cool.
• 3. Heat 1/3 cup butter in saucepan, over medium heat until butter melts. Whisk in powdered milk and vanilla. Stir in hot water, a little at a time until drizzling consistency. Drizzle glaze over cooled cake.

PUMPKIN BARS- BISQUICK

Steps:

• Heat oven to 350*. Grease jelly roll pan, 15x10x1.
• Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting.
• Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth.
• For bars cut into 8 rows by 6 rows. Store in refrigerator.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK

Steps:

• Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
• Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
• Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

BISQUICK PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Generously grease bottom of 9x5 loaf pan.
• Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
• Stir in raisins.
• Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
• Cool 5 minutes.
• Run knife or metal spatula around sides of loaf to loosen; remove from pan.
• (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).