Pumpkin Bundt Cake

<font color="orange"><font size="3">Pumpkin Bundt Cake



1/4 cup butter or margarine, softened

1 cup sugar

1 cup packed brown sugar

4 eggs

1 can (15 ounces) solid-pack pumpkin or

1-3/4 cups cooked pumpkin

3 cups biscuit/baking mix

GLAZE:

1 cup confectioners' sugar

1 tablespoon milk

1/2 teaspoon 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-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.</font></font>