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
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 & ANGEL FOOD CAKE TRIFLE
We made this Pumpkin and Angel Food Cake Trifle as a special treat for dessert one night. My son loved it so much that he requested this be a new addition to our family's Thanksgiving dinner. You can also use just the first part of the recipe to make pumpkin pudding! That was delicious too! I had a hard time placing those...
Provided by Amy Barrett
Categories Other Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a bowl with a whisk, whip together the pumpkin, the pie spice, and sugar until combined. Now add both pudding mixes and the milk. Mix until combined. Set in freezer while you complete the next step.
- 2. Cut your angel food cake into bite sized cubes. Now it's time to start layering the trifle up. Place a layer of the cubes in the bottom of a trifle dish. (or use a large glass bowl instead)
- 3. On top of the cake add about a third of the pumpkin mixture in heaping spoonfuls. Spread it gently.
- 4. Continue layering another layer of cake and then pumpkin two more times. Now top with the whipped cream. Serve and Enjoy!
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
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
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
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PUMPKIN ANGEL FOOD CAKE RECIPE! {3 INGREDIENTS}
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Reviews 46Servings 12Cuisine AmericanCategory Dessert
- In large mixing bowl, stir together powdered Angel Food Cake Mix, Pumpkin Puree, Water, and Pumpkin Spice with wooden spoon until well combined.
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From temeculablogs.com
Ratings 5Calories 139 per servingCategory Breakfast, Dessert
- In a bowl add your whole box of angel food cake mix and water (if it has a separate egg white packet, add that too). I use a rubber spatula to whip it up for about 2 minutes until it is nice and fluffy and has puffed up in the bowl - you don't want to overmix it, once it becomes light and frothy, stop stirring.
- Add half your can of pumpkin puree and use a spatula to fold in until well combined, then add remaining half and do the same thing. Like I said, only stir enough to combine, then stop.
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