Description
This Pumpkin Angel Food Cake is a light and fluffy dessert perfect for fall. Made with angel food cake mix and pumpkin puree, it’s a simple yet delicious treat that captures the flavors of the season.
Ingredients
Ingredients:
- 1 box (16 ounces) angel food cake mix
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup water
- powdered sugar for dusting or whipped cream for topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Mix ingredients: In a large mixing bowl, combine angel food cake mix, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and water. Gently fold until just combined—do not overmix.
- Bake: Pour batter into an ungreased 10-inch tube pan. Bake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
- Cool: Immediately invert the pan onto a cooling rack or bottle and let the cake cool completely upside down before removing from the pan.
- Finish: Dust with powdered sugar or serve with whipped cream.
Notes
- For added texture, fold in 1/2 cup chopped pecans before baking.
- This cake is naturally lower in fat and makes a light, fall-inspired dessert.
