Pumpkin Spice Angel Food Cake
Indulge in the light and airy texture of this Pumpkin Spice Angel Food Cake, a delightful dessert that marries the classic flavors of pumpkin and warm spices with the fluffy charm of angel food cake. Perfect for fall celebrations or as a guilt-free treat any time of the year, this cake uses pumpkin puree to add moisture and flavor while remaining low in fat. Easy to bake and simply beautiful, it’s a cake that you can proudly share with friends and family during gatherings or enjoy as a delightful end to your meals.
16
Servings
80
Calories
7
Ingredients
Ingredients
Pumpkin Puree
1 cup (Pureed)
Vanilla Extract
1 teaspoon (None)
Ground Cinnamon
1/2 teaspoon (None)
Ground Nutmeg
1/2 teaspoon (None)
Ground Cloves
1/4 teaspoon (None)
Ground Ginger
1/8 teaspoon (None)
Angel Food Cake Mix
1 (16 ounce) package (None)
Instructions
1
Preheat your oven to 350°F (175°C), ensuring it's thoroughly heated before you begin baking.
2
In a spacious mixing bowl, combine the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Whisk together until fully blended and set aside.
3
Prepare the angel food cake mix according to the package instructions until smooth and fluffy.
4
Take a quarter of the prepared cake batter and gently fold it into the pumpkin mixture, ensuring not to overmix. Then, carefully fold in the remaining batter until just combined, retaining as much air as possible.
5
Transfer the combined batter into a 10-inch tube pan. Use a spatula to evenly distribute the batter and gently cut through the mixture with a knife to eliminate any air pockets.
6
Bake in the lowest rack position in your oven for 38 to 44 minutes, or until the cake is golden brown and springs back when lightly touched.
7
Immediately invert the pan onto a wire rack to cool. Allow the cake to cool completely, roughly an hour.
8
Once cooled, run a knife around the edges of the tube pan, and carefully invert the cake onto a serving plate. Slice and enjoy your delicious low-fat pumpkin spice angel food cake!
Nutrition Information
0.25g
Fat
17.75g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pumpkin Spice Angel Food Cake?
It is a light and airy dessert that combines the flavors of pumpkin and warm spices with the fluffy texture of a classic angel food cake.
How many calories are in a serving of this cake?
There are approximately 80 calories per serving.
Is this a low-fat dessert?
Yes, this cake is very low in fat, containing only 0.25g per serving.
What spices are used in the Pumpkin Spice Angel Food Cake?
The recipe uses ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
What size pan is required for this recipe?
A 10-inch tube pan is required to bake this cake.
How many servings does this recipe make?
The recipe yields 16 servings.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
The cake should bake for 38 to 44 minutes.
What is the protein content per serving?
Each serving contains approximately 1.25g of protein.
How many carbohydrates are in a serving?
There are 17.75g of carbohydrates per serving.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).
Do I need to prepare the cake mix before adding the pumpkin?
Yes, you should prepare the angel food cake mix according to the package instructions until it is smooth and fluffy before folding it into the pumpkin mixture.
How should the pumpkin and spices be mixed?
In a spacious mixing bowl, whisk together the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and ginger until fully blended.
What is the secret to keeping the cake airy?
Carefully fold the cake batter into the pumpkin mixture in stages to retain as much air as possible.
Where should the pan be placed in the oven?
The cake should be baked on the lowest rack position in your oven.
How do I remove air pockets from the batter?
Use a spatula to evenly distribute the batter and gently cut through the mixture with a knife to eliminate air pockets.
How do I know when the cake is done?
The cake is done when it is golden brown and springs back when lightly touched.
Why do I need to invert the pan after baking?
Inverting the pan onto a wire rack prevents the delicate cake from collapsing while it cools.
How long should the cake cool?
The cake should cool completely for roughly one hour.
How do I remove the cake from the pan once it is cool?
Run a knife around the edges of the tube pan and carefully invert the cake onto a serving plate.
How much pumpkin puree is used?
The recipe calls for 1 cup of pumpkin puree.
What type of vanilla is used?
The recipe uses 1 teaspoon of vanilla extract.
How many total ingredients are needed?
There are 7 ingredients in total.
Is this a good recipe for the fall season?
Yes, it is tagged as having 'fall flavors' and is perfect for autumn celebrations.
Can I use pumpkin pie filling instead of pumpkin puree?
The recipe specifically lists pumpkin puree; using pie filling may change the spice levels and sugar content.
What tags are associated with this recipe?
The tags include dessert, pumpkin, angel food cake, low fat, fall flavors, spice cake, easy dessert, and baking.
Is the recipe considered easy to make?
Yes, it is described as 'easy to bake' and 'easy dessert' in the tags.
What is the preparation for the ground ginger?
The ginger requires no special preparation other than being measured at 1/8 teaspoon.
Does the recipe contain cholesterol?
The nutritional data for cholesterol is not specified, but the fat content is extremely low at 0.25g.
What is the weight of the cake mix package?
The recipe calls for one 16-ounce package of angel food cake mix.