Pumpkin Bundt Cake

This past weekend, we had some of our friends over for a dinner party and to watch a scary movie.  For dinner, I made cavatelli with zucca and an arugula salad with orange slices, sliced fennel, red onion, and a lemon vinaigrette.  Following dinner, I made this pumpkin bundt cake that I found from Betty Crocker.  The recipe calls for 3 cups of Biscuit mix.  I’ll admit, I’ve never baked a cake with Bisquick before, but this cake turned out delicious.  It came out moist and flavorful.  The simple frosting also added a vanilla sweetness that tasted perfect with the pumpkin.  We also made some warm apple cider with apple brandy.  It was the perfect autumn meal to share with good friends!

What is your favorite autumn food/meal to share with friends or family?

Ingredients:

• 3 cups Bisquick mix
• 1 cup sugar
• 1 cup packed dark brown sugar
• 1/4 cup unsalted butter, softened
• 2 1/2 tsp pumpkin pie spice
• 1/4 cup milk
• 4 eggs
• 2 cups pumpkin
• 1 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla

Directions:

1. Heat oven to 350 and grease and flour a bundt pan.
2. Beat the sugars, butter, milk, eggs, and pumpkin until smooth.
3. In a separate bowl, mix the Bisquick and pumpkin pie spice. Add Bisquick mix to wet ingredients and beat until smooth.
4. Spread in pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean.
5. Allow cake to cool for 10 minutes before turning upside down onto a plate or wire rack. Let cool completely.
6. Stir confectioner’s sugar, milk, and vanilla extract until smooth and drizzle over cake.