Description
This light and airy Pumpkin Angel Food Cake is a delightful twist on a classic dessert. Infused with the warm flavors of pumpkin and spices, it’s a perfect fall treat that’s both delicious and guilt-free.
Ingredients
Units
Scale
- 1 box angel food cake mix
- 1 1/4 cups water
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree (Libby’s recommended)
Instructions
- Combine Ingredients: In a large bowl, whisk together the angel food cake mix, cinnamon, nutmeg, cloves, ginger, and water until well combined and no lumps remain.
- Fold in Pumpkin: Gently fold in the pumpkin puree until just combined. Do not overmix.
- Bake: Pour the batter into an ungreased angel food cake pan. Bake at 350°F (175°C) for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Inverted: Immediately invert the cake pan onto a wire rack. Let the cake cool completely upside down for about 1 hour. This helps the cake maintain its light and airy texture.
- Remove and Serve: Once cooled, run a thin knife around the edges and center tube of the pan to loosen the cake. Carefully remove the cake from the pan. Slice and serve with a dollop of Cool Whip and a dash of cinnamon.
Notes
- Do not grease the angel food cake pan. The cake needs to cling to the sides of the pan to rise properly.
- For best results, use a high-quality angel food cake mix.
- This cake is best enjoyed the day it’s made.
- Store any leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 160kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
