Pumpkin Angel Food Cake – a delicious recipe with pumpkin, vanilla, ground cinnamon, ground nutmeg, ground cloves, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Bake on the lowest oven rack at 350u00b0 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.
3
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.
5
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup canned pumpkin, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and more.
Yes, Pumpkin Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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