Friday, September 27, 2013

Low fat Pumpkin Angel Food Cake...pinned it and tried it

I pinned it, tried it and liked it! 
What a great fall dessert for those watching their weight. The texture is somewhat like an angel food cake, but maybe a bit heavier. The original recipe from Betty Crocker also has a ginger cream filling, which sounds delicious. I served it plain, with a dollop of cinnamon whipped cream. 
We really enjoyed it!

Pumpkin Angel food Cake

1 box angel food cake mix
1 Tbsp. flour
 1 1/2 tsp.pumpkin pie spice
 3/4 c. canned pumpkin 
1 c. water

Mix and bake at 350 in an ungreased tube pan for 37-47 minutes. Invert and cool. 

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Mary said...

Sounds good. I just made some muffins or cupcakes, with 1 box of spice cake mix and 1 15oz can of pumpkin puree, so moist and good plain too!

Emily said...

Did you use a tube pan or a bundt pan. You said to use a tube pan, which is the typical pan used for angel food cakes, but the cake in the picture looks like it was baked in a bundt pan.

laurie said...

The recipe called for a tube pan, but I did use a bundt pan, and as you can see, it worked out fine!

Anonymous said...

This recipe didn't work! I trusted it and made it at the last minute before going to a party and the whole thing sank in my pan. I didn't grease it and followed the directions exactly. :(

laurie said...

I am wondering if you had the right kind of angel food cake mix? Did you use the one step?

Other than that, I'm not sure what went wrong!

laurie said...
Here is the original recipe!