Friday, November 12, 2010
Pumpkin Cake/ Bars Recipes
Pumpkin Ring Cake
3 cups Original Bisquick® mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
1 can (16 ounces) pumpkin (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
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.
For baking cakes, we recommend using stick butter, margarine or vegetable oil spreads with at least 65% fat. We do not recommend using vegetable oil spreads with less than 65% fat, tub margarines or whipped products.
Instead of making the glaze recipe, use Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting from a 16-ounce tub. Place 1/2 cup frosting in a microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle.
1 Serving (1 Serving)Calories 405 (Calories from Fat 90 ),Total Fat 10 g(Saturated Fat 3 g,Cholesterol 70 mg;Sodium 500 mg;Total Carbohydrate 76 g(Dietary Fiber 2 g,Protein 5 g;Percent Daily Value*:Calcium ;*Percent Daily Values are based on a 2,000 calorie diet.
2 cups Original Bisquick® mix
2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
4 eggs, beaten
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup raisins
Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
1.Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
2.In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.
3.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
4.In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Two teaspoons of pumpkin pie spice can be used instead of the ground cinnamon in this recipe.
Top each bar with a piece of Halloween candy. Or lightly press small leaf-shaped cookie cutter into center of cut bar. Use cotton swab to dust ground cinnamon inside cutter, creating leaf design.
Use a 1-pound container of Betty Crocker® Rich & Creamy cream cheese frosting.
1 Serving (1 Bar)Calories 130(Calories from Fat 50),Total Fat 5g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 25mg;Sodium 110mg;Total Carbohydrate 19g(Dietary Fiber 0g,Sugars 15g),Protein 1g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.