Pumpkin Angel Food Cake Recipes
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 WITH GINGER-CREAM FILLING
Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
- Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g
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 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 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 :
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- 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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