Step into the spirit of the season with the Pumpkin Ring Cake, a moist, spice-infused delight that captures the essence of autumn in every slice. This cake, featuring the warmth of pumpkin pie spice and the richness of pumpkin puree, is a perfect addition to your fall gatherings or a cozy night.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Pumpkin Ring
A Short History:
- Pumpkin in Baking: Pumpkins have been a staple in American cooking and baking since colonial times, celebrated for their versatility and rich flavor.
- Evolution of Cake Mixes: The introduction of pre-mixed baking products, such as Bisquick, revolutionized home baking by simplifying the process and reducing preparation time.
- The Bundt Cake Phenomenon: Popularized in the mid-20th century, the Bundt pan gave rise to a new era of cakes with distinctive ring shapes, allowing for more creative baking.
Timeline:
- Early 1600s: Native Americans introduced pumpkins to European settlers, quickly becoming a key ingredient in early American recipes.
- 1930s: Bisquick was introduced, providing a quick and easy solution for making a variety of baked goods.
- 1950s-1960s: The Bundt pan gained popularity, inspiring bakers to explore more decorative cake designs.
Tips for Perfect Pumpkin Ring Cake:
- Smooth Batter: Ensure all ingredients are at room temperature for a smoother batter and more uniform baking.
- Spice Balance: Adjust the pumpkin pie spice according to taste; some might prefer a more pronounced spice flavor.
- Bundt Pan Prep: Generously grease and flour your Bundt pan to ensure the cake releases easily after baking.
- Cooling Time: Allow the cake to cool in the pan for the suggested 10 minutes before inverting. This helps the cake set and reduces the risk of breaking.
- Glaze Consistency: For the glaze, aim for a thick yet pourable consistency. If it’s too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
Pumpkin Ring Recipe Card
Front of the recipe card for Pumpkin Ring.
Pumpkin Ring Recipe
The Pumpkin Ring Cake stands as a celebration of autumn, offering a sweet and spiced homage to the season’s favorite squash. Whether you’re a seasoned baker or trying your hand at something new, this cake promises to bring a touch of warmth and joy to your table.
Pumpkin Ring
Ingredients
- 3 cups Bisquick Original or Reduced Fat* baking mix
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ¼ cup margarine or butter, softened
- 4 eggs
- 1 can (16 oz) pumpkin
- 2½ tsp pumpkin pie spice
- ¼ cup milk
- Glaze (below)
Instructions
- Heat oven to 350°.
- Grease and flour 12-cup bundt cake pan or angel food cake pan, 10 x 4 inches.
- Beat all ingredients except
- Glaze on low speed for 30 seconds, scraping bowl constantly.
- Beat on medium speed 3 minutes, scraping bowl occasionally.
- Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool completely.
- Drizzle with Glaze.
Glaze:
- Beat 1 cup powdered sugar, 1 tbsp milk and ½ tsp vanilla.
Notes
High Altitude Directions (3500 to 6500 ft): Heat oven to 375°. Stir ¼ cup all-purpose flour into baking mix. Decrease granulated sugar to ½ cup. Increase milk to ½ cup. Bake 55 to 65 minutes.
*Fat content of recipe depends on ingredients used.