If this chilly weather has you in the baking mood, my momma's pumpkin cake will do do the trick. Sweet and full of fall flavors, it was always a favorite of ours growing up--though we ate it in the form of mini muffins.
Ingredients for cake:
3 cups of Bisquick [or any off brand of baking mix]
1 cup white sugar
1 cup brown sugar
1, 160z, can of pumpkin
2 1/2 tsp. pumpkin pie spice [or just guess and add cinnamon, cloves, nutmeg, allspice, and ginger]
1/4 cup of margarine, softened
1/2 cup of milk
Ingredients for glaze:
1 cup powdered sugar
1 tbs. milk [or I used apple cider instead]
1/2 tsp. vanilla.
Heat oven to 350F. Grease a bundt cake pan or mini muffin tins. Beat all ingredients together and spread into your pan/tin. Bake for 50 minutes until a tooth pick comes out clean and it's golden brown. If you are using a bundt pan wait 10 minutes before removing from the pan. After it completely cools drizzle [or drown it like I did] with the glaze. Keep in the refrigerator.
I made it for the almost 20 year old Cassidy's [blue scarf & dark hair] surprise party Sunday night.