This promo recipe was clipped from a magazine and found in a large collection, date unknown. I believe it’s from Bisquick since it’s one of the required ingredients. I’ve typed it below along with a scanned copy.

Pumpkin Ring

3 cups Bisquick Original or Reduced Fat* baking mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup margarine or butter, softened
4 eggs
1 can (16 oz) pumpkin
2 1/2 tsp pumpkin pie spice
1/4 cup milk
Glaze (below)

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 1/2 tsp vanilla.

High Altitude Directions (3500 to 6500 ft): Heat oven to 375°. Stir 1/4 cup all-purpose flour into baking mix. Decrease granulated sugar to 1/2 cup. Increase milk to 1/2 cup. Bake 55 to 65 minutes.

*Fat content of recipe depends on ingredients used.