Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
Add the 1 1/2 cups flour, stirring just until smooth.
Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
Sprinkle the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.
Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
In another bowl stir together the Bisquick, brown sugar and cinnamon. Add the dry ingredients to the wet ingredients and using a rubber spatula stir the wet and dry ingredients together until well combined. The batter should be pretty thick.
Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.