Ingredients:
 
3 cups biscuit 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 puree (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
 
Directions:

Heat the oven to 350 degrees.
 
Grease and flour a 12-cup fluted tube cake pan.
 
Beat the biscuit mix, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large mixing bowl on low speed for 30 seconds and then beat on a medium speed for 3 minutes.
 
Once everything is mixed well, pour the batter evenly in pan.
 
Bake for about 50 minutes or until toothpick inserted in center comes out clean. Remove the pan from the oven and let it cool for 10 minutes. Once it has cooled, turn the pan upside down onto a wire cooling rack. Remove pan and let the cake cool to room temperature.
 
Place the remaining ingredients in a mixing bowl and stir until the mixture is smooth and thin enough to drizzle.
 
Drizzle the mixture over the cake and serve.