Pumpkin Angel Food Cake
User Reviews
4.9
Pumpkin Angel Food Cake
Description
This Pumpkin Angel Food Cake combines an angel food cake mix with pumpkin puree and spices such as cinnamon, nutmeg, cloves, ginger, and vanilla. The pumpkin mixture is gently folded into the whipped angel food cake batter to maintain its lightness and airiness. Baked in a specialized pan without greasing, the cake rises and develops a golden top.
The resulting cake is delicate and moist due to the added pumpkin, contrasting with the typical dryness of angel food cakes. The warm spices enhance the subtle pumpkin flavor, adding complexity. After baking, the cake is inverted to cool, preserving its structure and height.
It is traditionally served with whipped topping and a dusting of cinnamon, offering a soft crumb and a pleasant balance of sweetness and spice.
The cake can be stored at room temperature for a day or two, refrigerated for up to a week, or frozen for several months. Avoid using plastic bowls for mixing to prevent residual oils from affecting the batter rise. It is best not to grease the pan and to fold ingredients carefully to keep the cake airy. Reheating slices can be done briefly under a broiler or toaster to warm without drying out.
Ingredients
- 16 ounce angel food cake mix 1 Step mix plus items to prepare
- 1 cup pumpkin puree canned
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ⅛ teaspoon ginger
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
- In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake.
- Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter.
- Carefully pour or spoon into an ungreased Angel Food Cake pan.
- Place pan in oven on the lowest rack possible. Bake for 38 - 45 minutes or until cake is golden brown and springs back. Immediately invert pan onto a wire rack or place on top of glass pop bottle.
- Cool for 1 hour. Run knife around sides of cake and remove to a serving plate.
- Serve with Cool Whip and cinnamon.
Notes
- Store the cake wrapped to keep fresh up to one week refrigerated or freeze up to six months.
- Do not grease the angel food cake pan as this affects the rise and texture.
- Mix the batter in non-plastic bowls to avoid residual oils that hinder proper rising.
- Gently fold pumpkin mixture into batter to preserve air and avoid dense cake.
- Warm individual slices before serving if preferred, but avoid reheating whole cake to prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 312mg | 13% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 3178IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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