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 SPICE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
- Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
- Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
- Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
- Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
- Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.
PUMPKIN SPICE ANGEL FOOD CAKE
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
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
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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- 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.
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