PUMPKIN ANGEL FOOD CAKE
This cake is so delicious. It’s light and airy, with pop of pumpkin that adds so much flavor and the most gorgeous color, and it’s stunning to serve as a wonderful dessert after a great Fall dinner. This is definitely one to put in your favorites.
HERE’S WHAT YOU NEED:1 cup of canned pumpkin1 teaspoon of cinnamon1 teaspoon of pumpkin pie spice1/2 teaspoon of vanilla1 Angel food cake mixWhite chocolate – melt and drizzle
HERE’S WHAT YOU DO:
In a Medium bowl, combine the pumpkin, cinnamon, pumpkin pie spice and Vanilla, and stir well to blend all ingredients. Make the Angel food cake mix according to package directions, in a stand mixer, and mix until light and fluffy. Put two cups of the Angel food cake mix into the bowl with the pumpkin, and stir to blend. Gently fold the pumpkin mixture into the rest of the Angel food cake, and pour the Angel food cake mixture into an Angel food cake pan, or a Bundt pan. Do not grease or flour the pan.
Bake the pumpkin Angel food cake at 350 degrees for 40 to 45 minutes on the lowest oven rack, and when the cake is golden brown on top, and springs back when touched it should be done, if not, leave another 5 minutes. Remove the cake from the oven, and run a knife around the edges and middle to loosen the cake. Invert the cake onto a cake plate, and let the cake cool before removing the pan. After about 30 minutes try to remove the pan, it should come off the cake easily.
When the cake has cooled, melt white chocolate in the microwave, and drizzle over the cake. Top with Whipped cream and cinnamon. Serve, and Enjoy!
Makes 8 to 10 servings