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Pumpkin angel food cake

Pumpkin Angel Food Cake Mix Recipe

Prep Time: 15 minutes
Cook Time: 47 minutes
Total Time: 1 hour 2 minutes
Servings: 10
Print Recipe
US Customary - Metric

Ingredients

For the Cake:

  • 1 box white angel food cake mix
  • 1 tablespoon all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ cup canned pure pumpkin
  • 1 cup cold water

For the Topping:

Instructions

  • Adjust oven rack to the lowest position. Preheat oven to 350°F/175°C.
  • In a large glass or metal bowl, beat the cake ingredients with an electric mixer on low speed for 30 seconds. Then beat on medium speed for 1 minute. Pour the batter into an ungreased 10-inch tube cake pan.
  • Bake for 37-47 minutes, until the crust is dark golden brown and the cracks are dry. Immediately flip the pan upside down on a cooling rack for about 2 hours or until the cake is completely cool. Loosen the cake from the side of the pan with a knife or long spatula. Slice the cake onto a serving plate.
  • Whisk the powdered sugar and ginger together. In a large chilled bowl, beat whipping cream and powdered sugar with an electric mixer at high speed until soft peaks form.
  • Serve the pumpkin angel food cake topped with ginger whipped cream. Sprinkle with additional pumpkin pie spice, if desired.

Nutrition

Calories: 352kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Sodium: 393mg | Fiber: 1g | Sugar: 31g