Pumpkin Spice Angel Food Cake Recipes

PUMPKIN ANGEL FOOD CAKE

Pumpkin Angel Food Cake image

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

Ingredients

1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 package (16 ounces) angel food cake mix
14 tablespoons reduced-fat whipped topping
Additional ground cinnamon, optional

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 SPICE ANGEL FOOD CAKE

Pumpkin Spice Angel Food Cake image

Make and share this Pumpkin Spice Angel Food Cake recipe from Food.com.

Provided by KitchenCraftsnMore

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 package betty crocker 1 step angel food cake mix
1 1/4 cups water
1/2 cup canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg

Steps:

Preheat oven to 350.
Using an electric mixer, beat cake mix, water, pumpkin and spices.
Pour batter into a tube pan and bake 35-40 minutes.
Cool cake completely, then remove from pan.

Nutrition Facts : Calories 132, Fat 0.2, SaturatedFat 0.1, Sodium 277.6, Carbohydrate 30.1, Fiber 0.5, Sugar 15.5, Protein 3.2

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Pumpkin Angel Food Cake with Ginger-Cream Filling image

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

Ingredients

1 box Betty Crocker™ white angel food cake mix
1 tablespoon Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

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

Pumpkin Angel Food Cake image

Great way to spice up your angel food cake! It's from my favorite cooking magazine, Light & Tasty.

Provided by MegPie

Categories Dessert

Time 50m

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 angel food cake mix
14 tablespoons reduced-fat whipped topping

Steps:

Combine pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger in a large bowl.
Prepare cake mix according to package directions.
Fold 1/4 of the batter into pumpkin mixture.
Fold in remaining batter.
Spoon into an ungreased 10-in tube pan.
Cut through batter with a knife to remove air bubbles.
Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown.
Invert pan onto wire rack, cool completely.
Remove from pan, garnish, and enjoy!

Nutrition Facts : Calories 127.2, Fat 0.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 262, Carbohydrate 27.7, Fiber 0.7, Sugar 14.7, Protein 3

PUMPKIN LAYERED ANGEL CAKE

Pumpkin Layered Angel Cake image

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

Ingredients

1-1/2 cups canned pumpkin
1-1/4 cups heavy whipping cream
1 package (5.1 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 prepared angel food cake (16 ounces), split twice horizontally
1/4 cup gingersnap cookies (about 5 cookies)

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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