3 c. Bisquick
1 c. granulated sugar
1 c. brown sugar, packed
1/4 c. butter
4 eggs
1 (16 oz.) can pumpkin
1/4 c. milk
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Brown Butter Glaze (below)

Heat oven to 350 degrees. Grease and flour 12 cup bundt pan. Beat all (except glaze) in large bowl on low speed, scraping bowl constantly, 1/2 minute. Beat on medium speed 3 minutes. Spread in pan. Bake until pick comes out clean, about 50 minutes. Cool 10 minutes. Remove from pan. Cool completely. Drizzle with glaze.

GLAZE: Heat 1/3 cup butter over medium heat until delicate brown. Blend in approximately 2 cups confectioners' sugar and 2 teaspoons vanilla. Stir in 4 to 6 tablespoons hot water until smooth and proper consistency to drizzle over cake.