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. Makes 12-16 servings.