Pumpkin Angel Food Cake Recipe
This is THE Pumpkin Angel Food Cake Recipe everyone should know how to make. Just 3 ingredients and you've got the pumpkin dessert your family and friends will go crazy for!
Servings: 12
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
- 1 cup Water
Instructions
- 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!
- Storage Tip: After your cake has baked and cooled, leftover Pumpkin Angel Food Cake can be stored in the pan covered with plastic wrap or aluminum foil, in the refrigerator for 3 - 4 days.
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
