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
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
Make and share this Pumpkin Angel Food Cake recipe from Food.com.
Provided by iamabutterfly
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine pumpkin, vanilla, and spices. In a separate bowl prepare cake mix according to directions.
- Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
- Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown. Cool inverted on wire rack until cool.
Nutrition Facts : Calories 129, Fat 0.2, SaturatedFat 0.1, Sodium 200.7, Carbohydrate 29.3, Fiber 0.7, Sugar 15, Protein 3.1
LOW-FAT PUMPKIN CAKE
Make and share this Low-Fat Pumpkin Cake recipe from Food.com.
Provided by KGCOOK
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch pan with non-stick cooking spray.
- In small bowl combine all dry ingredients.
- Set aside.
- In large mixing bowl, whip egg beaters with electric mixer until fluffy.
- Blend in sugar, pumpkin, oil, and applesauce until smooth.
- Gradually add dry mixture to egg mixture. Blend until smooth.
- Pour into prepared pan.
- Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
- Edges will appear golden brown.
- Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
- Cream Cheese Frosting Directions:.
- Beat cream cheese until smooth.
- Add vanilla and mix.
- Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.
Nutrition Facts : Calories 214.1, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 325.6, Carbohydrate 44.1, Fiber 1.3, Sugar 31.1, Protein 3.4
PUMPKIN ANGEL CAKE
I created this recipe last fall when I had a bumper crop of pumpkins. Many holiday desserts are high in fat and calories, but this cake is a healthier alternative. It's perfect for holiday entertaining-light enough to serve after a big meal.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1 cup sugar, cinnamon and nutmeg together twice; set aside., In a large bowl, beat the egg whites, cream of tartar, vanilla and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in pumpkin., 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 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove to a serving plate. Sprinkle top of cake with confectioners' sugar.
Nutrition Facts :
PUMPKIN SPICE ANGEL FOOD CAKE
Make and share this Pumpkin Spice Angel Food Cake recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Using an electric mixer, beat cake mix, water, pumpkin and spices.
- Pour batter into a tube pan and bake 35-40 minutes.
- Cool cake completely, then remove from pan.
Nutrition Facts : Calories 132, Fat 0.2, SaturatedFat 0.1, Sodium 277.6, Carbohydrate 30.1, Fiber 0.5, Sugar 15.5, Protein 3.2
LOW LOW CAL ANGEL FOOD CAKE
I came up with this variation on the Angel food cake in a quest to make the original even more bathing suit-season friendly. It has very little flour, which is usually the culprit of the high carb, and calories that are found in cakes and breads. I hope you like it...
Provided by Meesha_Mee
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl mix together flour and baking powder.
- In a large bowl beat eggwhites until they become frothy.
- Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
- Add vanilla to the egg white mixture.
- With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
- When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.
Nutrition Facts : Calories 180.2, Fat 0.2, Sodium 129.6, Carbohydrate 29.4, Fiber 0.4, Sugar 16.6, Protein 7.1
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Ratings 5Calories 139 per servingCategory Breakfast, Dessert
- In a bowl add your whole box of angel food cake mix and water (if it has a separate egg white packet, add that too). I use a rubber spatula to whip it up for about 2 minutes until it is nice and fluffy and has puffed up in the bowl - you don't want to overmix it, once it becomes light and frothy, stop stirring.
- Add half your can of pumpkin puree and use a spatula to fold in until well combined, then add remaining half and do the same thing. Like I said, only stir enough to combine, then stop.
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