PUMPKIN ANGEL FOOD CAKE
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. -Pamela Overton of Charleston, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
PUMPKIN ANGEL FOOD CAKE
This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!
Provided by BeccaB3c
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients together, and bake as directed.
- When cooled, top cake with Cool Whip.
- Serve, and enjoy!
Nutrition Facts : Calories 228.7, Fat 5, SaturatedFat 4.2, Sodium 213.6, Carbohydrate 43, Fiber 0.3, Sugar 23.7, Protein 4.4
PUMPKIN ANGEL FOOD CAKE
Make and share this Pumpkin Angel Food Cake recipe from Food.com.
Provided by iamabutterfly
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine pumpkin, vanilla, and spices. In a separate bowl prepare cake mix according to directions.
- Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
- Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown. Cool inverted on wire rack until cool.
Nutrition Facts : Calories 129, Fat 0.2, SaturatedFat 0.1, Sodium 200.7, Carbohydrate 29.3, Fiber 0.7, Sugar 15, Protein 3.1
PUMPKIN LAYERED ANGEL CAKE
This eye-catching torte captures the taste of two favorite desserts-angel food cake and pumpkin pie. When you have time, prepare it earlier in the day and refrigerate until serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened., Place bottom layer of cake on a serving plate; spread with 3/4 cup pudding mixture. Repeat once. Top with remaining cake layer and spread with remaining pudding mixture. Sprinkle with crushed cookies. Refrigerate until serving. Store in the refrigerator.
Nutrition Facts :
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
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PUMPKIN ANGEL FOOD CAKE RECIPE {WITH COOL WHIP FROSTING}
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Reviews 2Video Duration 1 minTotal Time 50 minsCalories 275 per serving
- In a stand mixer or with a hand mixer, beat the cake mix, flour, pumpkin, spice and water on low speed 30 seconds. Then beat it on medium speed 1 minute. Pour the batter into an ungreased 10-inch angel food cake pan.
- Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Remove the cake from the oven and immediately turn the pan upside down onto a glass bottle or support it with glass cups. Let it sit upside down for about 2 hours or until cake is completely cool. Using a knife, loosen the cake from the sides of the pan and invert the cake to a serving plate. Use a long serrated knife to cut the cake in half horizontally to make two layers.
- For the frosting, fold together the Cool Whip, pumpkin pie spice and powdered sugar in a bowl. Spread half of the frosting on top of one of the cake layers. Then place the other cake layer on top. Top the cake with the remaining frosting.
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4/5 (17)Calories 198 per servingVideo Duration 1 min
- Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. In a very large bowl combine cake mix, water, pumpkin, flour, and pumpkin pie spice. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 1 minute, scraping sides of the bowl as needed. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets. Bake 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the pan, about 2 hours. Loosen sides of cake from pan; remove cake from pan. Place cake on a serving platter.
- Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice to reach drizzling consistency. Drizzle orange icing over cake. Sprinkle with toasted pepitas, if desired.
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