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. 

Print Friendly and PDF

6 comments:

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...

http://www.bettycrocker.com/recipes/pumpkin-angel-food-cake-with-ginger-cream-filling/e0de768a-8329-486e-893c-18b22e92c368
Here is the original recipe!