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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
4 eggs
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 degrees.
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 for 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.

**TO SIMPLIFY: use ready-to-spread vanilla frosting.
Put 1/2 cup frosting into microwavable bowl.
Microwave on high for about 15 seconds until frosting is smooth and thin enough to drizzle.