Best 9 Easy Bisquick Pumpkin Cake Recipes

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Pumpkin cake is a delectable treat that embodies the essence of fall. This exceptional cake is characterized by its moist and tender crumb, infused with warm autumnal spices and the quintessential flavor of pumpkin. The aroma of this culinary masterpiece, wafting through the air, is sure to tantalize taste buds and evoke a sense of comfort and nostalgia. Whether you prefer a classic version or one with a twist, this article presents a diverse selection of Bisquick pumpkin cake recipes, each offering a unique culinary experience. From the traditional recipe that captures the timeless flavors of pumpkin cake to variations that incorporate cream cheese, chocolate chips, and even maple syrup, there's a recipe here to satisfy every palate.

Here are our top 9 tried and tested recipes!

BISQUICK PUMPKIN CAKE



Bisquick Pumpkin Cake image

I love the taste of pumpkin all year round, not just Thanksgiving and Christmas. This is an easy cake to put together and a favorite. It is nice to take with you for Thanksgiving dinner...I love pumpkin pie but once in a while you just might want to color outside the box. Hope you enjoy

Provided by Linda Griffith

Categories     Cakes

Time 1h15m

Number Of Ingredients 14

3 c bisquick baking mix
3/4 c butter, softened
1 c granulated sugar
1 c brown sugar
4 large eggs
2 c pumpkin, canned or cooked
1/4 c whole milk
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 c powdered sugar
1 1/2 tsp vanilla
2 Tbsp hot water

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour bundt pan
  • 2. Mix all of the above ingredients in a large mixing bowl on low speed, scraping sides several times. Beat for three minutes.
  • 3. Spread in the bundt pan and bake for an hour in preheated oven. Remove from oven and let rest for several minutes before removing from pan to cooling rack.
  • 4. In the meantime, heat 1/3 cup of butter until brown. Blend in a cup of brown sugar, one Tbs. vanilla and a cup of milk. Cook until slightly thickened. Glaze cake while still warm
  • 5. Or: heat a container of Betty Crocker cream cheese icing for one minute in microwave and pour over the top while cake is still warm

PUMPKIN RING CAKE



Pumpkin Ring Cake image

Family tired of pumpkin pie? Let them eat cake this time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • 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.
  • 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.
  • Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg

PUMPKIN STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 11

1 cup Original Bisquick™ mix
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cut in pieces
1 1/2 cups Original Bisquick™ mix
2 teaspoons pumpkin pie spice
2 eggs, slightly beaten
1/2 cup granulated sugar
1/4 cup milk
2 tablespoons vegetable oil
1/2 cup canned pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
  • In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
  • Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g

EASY BISQUICK PUMPKIN CAKE



Easy Bisquick pumpkin cake image

I got this recipe from a Bisquick recipe booklet awhile ago. It's so yummuy!

Provided by sherry monfils

Categories     Fruit Sides

Time 1h5m

Number Of Ingredients 14

3 c heart-healthy bisquick baking mix
1 c sugar
1 c packed, light brown sugar
1/4 c + 1/3 cup butter
4 eggs
2 c canned pumpkin
1/4 c 1% milk
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 c powdered sugar
1-1/2 tsp vanilla
2 Tbsp hot water

Steps:

  • 1. Heat oven to 350. Spray a 12-cup bundt pan w/ cooking spray. In lg bowl, beat together bisquick mix, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin. Mix well for 3 mins.
  • 2. Spread batter in pan. Bake 50 mins, or until a toothpick inserted in center comes out clean. Let cool.
  • 3. Heat 1/3 cup butter in saucepan, over medium heat until butter melts. Whisk in powdered milk and vanilla. Stir in hot water, a little at a time until drizzling consistency. Drizzle glaze over cooled cake.

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 8

Number Of Ingredients 9

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
  • Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g

BISQUICK PUMPKIN BREAD



Bisquick Pumpkin Bread image

Make and share this Bisquick Pumpkin Bread recipe from Food.com.

Provided by paulamatt

Categories     Quick Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 7

1/3 cup vegetable oil
1 cup canned pumpkin
3 eggs
2 1/2 cups Bisquick
1 1/4 cups sugar
2 teaspoons ground cinnamon
1/2 cup raisins

Steps:

  • Heat oven to 350 degrees.
  • Generously grease bottom of 9x5 loaf pan.
  • Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
  • Stir in raisins.
  • Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
  • Cool 5 minutes.
  • Run knife or metal spatula around sides of loaf to loosen; remove from pan.
  • (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).

BISQUICK IMPOSSIBLE PUMPKIN PIE



Bisquick Impossible Pumpkin Pie image

Make and share this Bisquick Impossible Pumpkin Pie recipe from Food.com.

Provided by Olha7397

Categories     Pie

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 eggs
3/4 cup sugar
1/2 cup Bisquick baking mix
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
  • High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
  • MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
  • High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
  • The Best of Bisquick From Betty Crocker.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK



Impossible Easy Pumpkin Cheesecake- Bisquick image

Make and share this Impossible Easy Pumpkin Cheesecake- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Cheesecake

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix)
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
  • Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
  • Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

Tips for Making Easy Bisquick Pumpkin Cake:

  • Use fresh pumpkin puree. Fresh pumpkin puree will give your cake the best flavor and texture. If you don't have fresh pumpkin puree, you can use canned pumpkin puree. Just be sure to drain it well before using it.
  • Don't overmix the batter. Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Easy Bisquick Pumpkin Cake is a delicious and easy-to-make cake that is perfect for fall. With just a few simple ingredients, you can have a moist and flavorful cake that your family and friends will love. So next time you're looking for a quick and easy pumpkin cake recipe, give this one a try. You won't be disappointed!

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