Description
Indulge in the light, airy goodness of this Pumpkin Angel Food Cake that’s perfect for fall. With the warm flavors of pumpkin pie spice and cinnamon, this low-fat dessert is a delightful treat that pairs well with a dollop of whipped cream or a sprinkle of powdered sugar.
Ingredients
Scale
Angel Food Cake:
- 1 box (16 ounces) angel food cake mix
Pumpkin Mixture:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For Serving (Optional):
- Whipped cream or powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F.
- Mix Ingredients: In a large mixing bowl, combine the angel food cake mix with the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract until fluffy.
- Pour and Bake: Transfer the batter to an ungreased 10-inch angel food cake pan. Bake for 38–45 minutes until the top is golden and springs back when touched.
- Cool and Serve: Invert the pan immediately after baking and let it cool for about an hour. Run a knife around the edges to release the cake. Serve plain, with powdered sugar, or whipped cream.
Notes
- Do not grease the cake pan for proper rising.
- This cake is naturally low in fat, ideal for a light fall dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 18g
- Sodium: 270mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
