Pumpkin Angel Food Cake
This ridiculously easy Pumpkin Angel Food Cake is the cozy pumpkin spice treat everyone should know how to make! It's your fall flavor without the food coma, because honestly... you've got places to be. Just 3 ingredients and so fluffy it practically floats off the plate!
Servings: 12 servings
Calories: 148kcal
Ingredients
- 16 oz. Betty Crocker Angel Food Cake Mix (1 box, just add water variety)
- 1 cup Pure Pumpkin Puree (not pumpkin pie filling)
- 2 tsp. Pumpkin Pie Spice (store bought or my Pumpkin Pie Spice Recipe)
- 1 cup Water
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- In large mixing bowl, stir together powdered Angel Food Cake Mix, Pumpkin Puree, Water, and Pumpkin Spice with wooden spoon until well combined.
- Transfer batter to 9x13 glass or ceramic baking dish. (Do NOT spray bottom of dish prior to baking.)
- Bake for 28 - 33 minutes, or until done.
- Allow cake to cool after baking.
- Top with whip cream and a dash of cinnamon, serve with ice cream, or frost with cream cheese frosting and ENJOY!
Notes
- How To Store: After your angel food cake has baked and cooled, leftovers can be left in the pan covered with plastic wrap or aluminum foil. Store on the countertop or in the refrigerator for 2 - 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Nutrition
Calories: 148kcal | Carbohydrates: 35g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 313mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3180IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
