Pumpkin Ring Recipe

Transform leftover pumpkin puree into a deliciously moist and spiced Pumpkin Ring Bundt Cake! This easy recipe uses Bisquick for a quick and simple preparation, perfect for using up that extra pumpkin after the holidays. The fluffy texture and irresistible pumpkin spice flavor make it a perfect dessert for any occasion.

Prep Time 15 mins

Cook Time 130 mins

Calories 502.1 kcal

Protein 15g

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109

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pumpkin Ring

2 cups Bisquick
Granulated Sugar
Brown Sugar
Butter
Eggs
1 (15 ounce) can pumpkin puree
Pumpkin Pie Spice
1-2 tablespoons milk

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How to Make Pumpkin Ring

Preheat oven to 350°F (175°C).
Grease and flour a 10-inch bundt pan.
In a large bowl, combine all ingredients (see ingredients list). Beat on low speed for 30 seconds.
Increase speed to medium and beat for 3 minutes, until well combined.
Pour batter into the prepared bundt pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze: Whisk together 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons milk until smooth. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency.
Once the cake is completely cool, drizzle the glaze over the top.