PUMPKIN BUNDT CAKE

 

          Contributed by Margaret Slocum

 

 

¼ cup butter or margarine, softened

1 cup sugar

1 cup packed brown sugar

4 eggs

1 can (15 ounces) solid-pack pumpkin or 1-¾ cups cooked pumpkin

3 cups biscuit/baking mix

 

GLAZE:

1 cup confectioners’ sugar

1 T. milk

½ t. vanilla extract

 

In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled cake.

 

Yield: 12-16 servings