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.
6 comments:
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!
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.
The recipe called for a tube pan, but I did use a bundt pan, and as you can see, it worked out fine!
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. :(
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!
http://www.bettycrocker.com/recipes/pumpkin-angel-food-cake-with-ginger-cream-filling/e0de768a-8329-486e-893c-18b22e92c368
Here is the original recipe!
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