Ingredients for Pumpkin Angel Food Cake
- Canned Pumpkin
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Ground Ginger
- Angel Food Cake Mix
- Reduced Fat Whipped Topping
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How to Make Pumpkin Angel Food Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger.
- Prepare your favorite angel food cake mix according to package directions.
- Gently fold 1/4 of the prepared angel food cake batter into the pumpkin spice mixture until just combined.
- Fold the pumpkin mixture into the remaining angel food cake batter until evenly distributed. Be careful not to overmix.
- Carefully spoon the batter into an ungreased 10-inch tube pan.
- Run a knife through the batter to release any trapped air bubbles.
- Bake on the lowest oven rack for 38-44 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Immediately invert the pan onto a wire rack and let the cake cool completely, upside down, for at least 2 hours.
- Once completely cool, run a thin knife or spatula around the edges of the pan to loosen the cake.
- Carefully remove the cake from the pan.
- Garnish with whipped cream, a dusting of powdered sugar, or your favorite fall-inspired toppings, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
2g
Carbs
9g
