Pumpkin Angel Food Cake

pumpkin angel food cake 1_small

My hubby’s birthday was a couple of weeks ago. He is ridiculously healthy (kind of weird that we’re married, right?), so I wanted to make a fairly light cake that he wouldn’t balk at eating. He loves angel food cake, so I thought adding pumpkin would be a great seasonal twist.

He LOVED it. I paired it with a fresh ginger whipped cream and it was one of his favorite birthday cakes ever. You should totally make this and NOT even feel guilty for eating it!

p.s. I got the ginger whipped cream from Betty Crocker. I usually find crystallized ginger near the cinnamon sticks — either the baking aisle or in the produce section on a special shelf with other dried/preserved items. If you can’t find it, mix 1 teaspoon ground ginger with the powdered sugar when making the filling.

2 cups heavy whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger.

In the picture I frosted the whole cake with the whipped cream, but if I did it again I’d just serve it on the side. It got a little messy (and not as pretty) the way I did it.

Pumpkin Angel Food Cake

Pumpkin Angel Food Cake


1 box (1 lb) angel food cake mix

1 tablespoon all-purpose flour

1 1/2 teaspoons pumpkin pie spice

3/4 cup canned pumpkin

1 cup cold water


Move oven rack to lowest position. Heat oven to 350°F. In extra-large glass or metal bowl, beat 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.

Adapted from Betty Crocker.


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