Pumpkin Angel Cake Recipes

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

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.

PUMPKIN ANGEL FOOD CAKE

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.

PUMPKIN ANGEL FOOD CAKE RECIPE

Steps:

• Mix together all ingredients and pour into a sprayed 9x13" cake pan.
• Bake at 350 degrees for 35 minutes. Let cool before serving.

PUMPKIN & ANGEL FOOD CAKE TRIFLE

Steps:

• 1. In a bowl with a whisk, whip together the pumpkin, the pie spice, and sugar until combined. Now add both pudding mixes and the milk. Mix until combined. Set in freezer while you complete the next step.
• 2. Cut your angel food cake into bite sized cubes. Now it's time to start layering the trifle up. Place a layer of the cubes in the bottom of a trifle dish. (or use a large glass bowl instead)
• 3. On top of the cake add about a third of the pumpkin mixture in heaping spoonfuls. Spread it gently.
• 4. Continue layering another layer of cake and then pumpkin two more times. Now top with the whipped cream. Serve and Enjoy!

PUMPKIN ANGEL CAKE

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.

PUMPKIN ANGEL FOOD CAKE

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.