Have you ever gone to a pot-luck or a friend’s house and you go down the buffet line, filling your plate with yummy dishes and at the very end, you see this innocent little store-bought angel food cake, untouched? And you hurry to make room on your plate for that one piece of delectable cake that was probably getting close to being expired, right from the racks of Walmart?
Don’t worry, I’ve done the same thing. For some reason, I just can’t stay away from the stuff! Just the bouncy look that it has, and how it says: Eat me! Eat me– right in front of your nose. Last time I saw the last scraps of angel food cake I had to fight my brother for it. Even though they often get overlooked, are really nothing special and end up on a clearance bakery rack, I love angel foods cakes.
I’ve been learning a lot about baking, but one dangerous thing I just learned was that they have angel food cake box mixes. So guess who made an angel food cake last weekend?
Of course, I don’t like to use just a box mix. I like to tweak it a bit. And since it is fall, this tweaking had to involve pumpkin. We found a recipe at Betty Crocker that looked like a perfect match for what I was craving.
I was even brave enough to try a different frosting than the recipe called for. We mixed together Cool Whip, powdered sugar, and pumpkin pie spice. Cool Whip is just another thing that I can’t get away from.
I have to admit, it was a little weird immediately flipping the cake upside-down when it came out of the oven, which is what you have to do to keep that cake nice and springy. And I was a little surprised that the cake didn’t plummet to the ground as soon as we flipped it over. But, you learn something new every day, right?
This Pumpkin Angel Food Cake has just enough pumpkin flavor in it to make it the perfect autumn dessert. It’s soooo easy- anyone could do it!
If you’ve never made an angel food cake before but love it as much as I do, get yourself a boxed cake mix and try out this recipe today!
Have a great day!
- 1 box (1 lb) white angel food cake mix
- 1 tablespoon all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ¾ cup canned pumpkin (not pumpkin pie mix)
- 1 cup cold water
- 12 ounces Cool Whip
- 1½ teaspoons pumpkin pie spice (or add more to your liking)
- ½ cup powdered sugar
- Pre-heat oven to 350°F. Move the oven rack to the lowest rack.
- In a stand mixer or with a hand mixer, beat the cake mix, flour, pumpkin, spice and water on low speed 30 seconds. Then beat it on medium speed 1 minute. Pour the batter into an ungreased 10-inch angel food cake pan.
- Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Remove the cake from the oven and immediately turn the pan upside down onto a glass bottle or support it with glass cups. Let it sit upside down for about 2 hours or until cake is completely cool. Using a knife, loosen the cake from the sides of the pan and invert the cake to a serving plate. Use a long serrated knife to cut the cake in half horizontally to make two layers.
- For the frosting, fold together the Cool Whip, pumpkin pie spice and powdered sugar in a bowl. Spread half of the frosting on top of one of the cake layers. Then place the other cake layer on top. Top the cake with the remaining frosting.
- Store in the refrigerator.