Splenda Pumpkin Cake - cooking recipe

Ingredients

3 cups original Bisquick baking mix
1 1/2 cups Splenda granular, sugar substitute
1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
16 ounces pumpkin puree (not pumpkin pie mix)

Preparation

Heat oven to 350\u00b0F Grease and flour 12-cup fluted tube cake pan.
Beat Bisquick, granulated Splenda, 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.