This pumpkin angel food cake just might become your next holiday go-to dessert. It's ridiculously easy to make with four ingredients, six if you make the cinnamon glaze, and is incredibly moist.
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I bring this cake every freakin’ where I go from October - December. There’s a bunch of reasons why.
- So many holiday meals are hea-vy. And I don’t think eating dessert should ever be a chore, but sometimes that’s how it feels after a big holiday meal. Angel food cake is refreshingly light.
- Second, pumpkin spice.
- C, the addition of pumpkin to angel food cake adds a level of moisture I never knew was missing.
- Finally, it’s so easy that even if you’re tasked with making other more labor-intensive holiday dishes, this one is no big whoop.
Pumpkin Angel Food Cake
- 1 box angel food cake mix
- 1 tablespoon flour
- 1 ½ teaspoon pumpkin pie spice
- 1 can pumpkin puree (not pumpkin pie mix)
- 1 cup cold water
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1-2 tablespoons water
- Move oven rack to the lowest position. Preheat oven to 350.
- In a large bowl, combine angel food cake mix, flour, pumpkin pie spice, pumpkin puree, and cold water. Mix on low speed until combined. Increase to medium speed for 1 minute.
- Pour mixture into angel food cake pan. Bake 35-45 minutes or until top is brown and dry. Cracks are good, they should just be dry.
- Immediately turn pan upside down and let cool on a rack or on a glass bottle. Let cool for 2 hours or until cool. Loosen cake with a knife and invert cake onto serving plate.
- Mix powdered sugar, cinnamon and water, 1 tablespoon at a time, into a glaze of drizzling consistency. Spoon glaze over cake.