My husband requests confetti angel food cake for his birthday every year. It’s not always easy to find the confetti version, so I usually buy one when I see it to keep on my shelf.
When I came across this recipe, and I had a box of Angel Food Cake mix, I knew I had to make it to see how it was. I was so happy with the result! It was so easy to make and it was so yummy! Also, Angel Food cake is a low calorie cake. When you add pumpkin and spices – you really can call it (somewhat) healthy! 🙂
I had the confetti mix so thats what I used. I thought it turned out pretty – it looked like fall colors in the cake!
Start with mixing pumpkin puree, vanilla, cinnamon, nutmeg, cloves and ginger. Mix well. Follow directions on the Angel food cake box to make batter. Add 1/4 of the batter to the pumpkin mixture. Fold very carefully. Then add the rest of the pumpkin and fold in carefully. Pour batter into an ungreased Angel Food Cake pan. Bake in the oven for 38-45 minutes or until the cake is golden brown and springs back. When you take it out of the oven you have to invert it upside down while it cools. I just find 4 equal size cans to do this. Cool for one hour. Use a serrated knife to cut the edges and remove the cake from the pan. I also cut the top of the cake to even it out so the top of the cake was flat.
The recipe says to serve with cool whip and cinnamon. I saw in the comments of the recipe someone said to top with chocolate ganache and then sprinkle with cinnamon flake cereal. I did both but the cereal got soggy, so I scraped it off and added some more ganache to make it look nice again.
I would absolutely serve with the ganache again – it was perfect with the cake. I also whipped my own cream. I got rave reviews! I will make this again!
Enjoy!
Ingredients
- 16 ounce Angel Food Cake Mix (1 Step mix) + items to prepare
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ⅛ teaspoon ginger
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
- In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake.
- Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter.
- Carefully pour or spoon into an ungreased Angel Food Cake pan.
- Place pan in oven on the lowest rack possible. Bake for 38 – 45 minutes or until cake is golden brown and springs back. Immediately invert pan onto a wire rack or place on top of glass pop bottle.
- Cool for 1 hour. Run knife around sides of cake and remove to a serving plate.
- Serve with Whipped cream and cinnamon.
Recipe is from Julieseatsandtreats.com I could not get the link to post to be a hot link for you.
Good for your soul 
Leave a comment