Best 7 Pumpkin Angel Food Cake Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Angel Food Cake, a culinary masterpiece that combines the comforting warmth of pumpkin with the heavenly lightness of angel food cake. This delectable treat is perfect for any occasion, whether it's a cozy family gathering or an elegant dinner party.
As you embark on this culinary journey, we'll guide you through two enticing variations of this classic recipe. The first recipe yields a traditional Pumpkin Angel Food Cake that is moist, fluffy, and bursting with pumpkin spice flavor. The second recipe introduces a unique twist with our Pumpkin Angel Food Cake with Cream Cheese Glaze, where a velvety cream cheese glaze adds an extra layer of richness and tanginess to the cake.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve success. We'll provide helpful tips and tricks to ensure your cake rises to perfection and has a tender, airy crumb.
So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds craving more.
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 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 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!
LOW FAT PUMPKIN ANGEL FOOD CAKE
Make and share this Low Fat Pumpkin Angel Food Cake recipe from Food.com.
Provided by Mary K. W.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
- Prepare cake according to the package directions.
- Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
- Gently spoon the batter into a 10" tube pan.
- Cut through the batter with a knife to remove any air pockets.
- Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
- Invert on a wire rack immediately.
- Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Nutrition Facts : Calories 109.3, Fat 0.2, Sodium 138.8, Carbohydrate 24.8, Fiber 0.2, Sugar 12.7, Protein 2.6
PUMPKIN ANGEL FOOD CAKE (LOW FAT)
This was a Weight Watcher's recipe.
Provided by Kathie Carr
Categories Cakes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350 degree oven. Cool completely before cutting. Serve with a dollop of fat free (or low fat) whipped cream.
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
Found this in a Betty Crocker cookbook
Provided by Rachel Burbank
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Move rack to lowest position in oven. Heat oven to 350. In extra large bowl beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minuted. Pour into ungreased 10-inch angel food pan.
- 2. Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down and let hang for 2 hours. Loosen cake and turn upside down on serving plate.
- 3. In large chilled bowl, beat whipped cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half filling on bottom layer; replace top and spread remaining filling on top of cake. Sprinkle with a little extra pumpkin pie spice mix. 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 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
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin for the best flavor and texture. Look for pumpkins that are deep orange in color and feel heavy for their size.
- Roast the pumpkin ahead of time: This will help to concentrate the flavor and make the pumpkin easier to work with. You can roast the pumpkin in a 400°F oven for about 1 hour, or until it is tender and caramelized.
- Use a fine mesh strainer to remove any lumps from the pumpkin puree: This will ensure a smooth and velvety cake.
- Don't overbeat the egg whites: Overbeaten egg whites will make the cake tough. Beat them until they are stiff but still glossy.
- Bake the cake in a chiffon pan: This will help the cake to rise evenly and prevent it from sticking to the pan.
- Let the cake cool completely before serving: This will help to prevent the cake from falling apart.
Conclusion:
This pumpkin angel food cake is a delicious and festive dessert that is perfect for any occasion. It is light and fluffy, with a moist and flavorful crumb. The pumpkin puree adds a touch of sweetness and spice, and the whipped cream frosting is the perfect finishing touch. Follow these tips to ensure your cake turns out perfectly every time.
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