Pumpkin Angel Cake Recipes

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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



Pumpkin Angel Food Cake with Ginger-Cream Filling image

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

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

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



Pumpkin Layered Angel Cake image

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 :

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)

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



Pumpkin Angel Food Cake image

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

1 (18 ounce) package angel food cake mix (the 1 step mix)
1 (15 ounce) can pumpkin
1 teaspoon pumpkin spice
1 cup water
1 (8 ounce) container Cool Whip, thawed

LOW FAT PUMPKIN ANGEL FOOD CAKE

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

Provided by Mary K. W.

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7



Low Fat Pumpkin Angel Food Cake image

Steps:

  • Preheat oven to 350°F.
  • In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
  • Prepare cake according to the package directions.
  • Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
  • Gently spoon the batter into a 10" tube pan.
  • Cut through the batter with a knife to remove any air pockets.
  • Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
  • Invert on a wire rack immediately.
  • Cool for one hour until completely cool. Run knife around the sides and invert on plate.

Nutrition Facts : Calories 109.3, Fat 0.2, Sodium 138.8, Carbohydrate 24.8, Fiber 0.2, Sugar 12.7, Protein 2.6

1 cup pumpkin puree
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger
1 (16 ounce) package angel food cake mix

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