Easy Bisquick Pumpkin Cake Recipes

PUMPKIN CAKE

Steps:

• Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. Beat baking mix, 1 cup sugar, the shortening, milk, orange peel, orange juice, eggs, 12 drops yellow food color and 8 drops red food color in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
• Place cake on serving plate. Stir 10 drops each yellow and red food colors into frosting. Frost cake.
• Sprinkle 1 teaspoon sugar on sheet of waxed paper. Place gumdrops about 1/4 inch apart on sugar. Top with another sheet of waxed paper. Roll gumdrops between waxed paper to 1/4-inch thickness. Cut out eyes, nose and mouth from gumdrops. Arrange on cake for pumpkin face.
• Place ice cream cone in center hole of cake for pumpkin stem.

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.

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.

IMPOSSIBLY EASY PUMPKIN PIE (BISQUICK...TOO EASY :)

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Cool 30 minutes.
• Refrigerate about 3 hours or until chilled.
• Serve with whipped topping.
• Store covered in refrigerator.

EASY PUMPKIN PIE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
• In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
• In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
• Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

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 BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
• In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
• Store loosely covered.

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.

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

SPICY PUMPKIN PANCAKES- BISQUICK

Steps:

• Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm.
• Stir pancake ingredients until well blended.
• Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup.