PUMPKIN ANGEL FOOD CAKE
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. -Pamela Overton of Charleston, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
PUMPKIN ANGEL FOOD CAKE (LOW FAT)
This was a Weight Watcher's recipe.
Provided by Kathie Carr
Categories Cakes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350 degree oven. Cool completely before cutting. Serve with a dollop of fat free (or low fat) whipped cream.
LOW FAT PUMPKIN ANGEL FOOD CAKE
Make and share this Low Fat Pumpkin Angel Food Cake recipe from Food.com.
Provided by Mary K. W.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
- Prepare cake according to the package directions.
- Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
- Gently spoon the batter into a 10" tube pan.
- Cut through the batter with a knife to remove any air pockets.
- Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
- Invert on a wire rack immediately.
- Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Nutrition Facts : Calories 109.3, Fat 0.2, Sodium 138.8, Carbohydrate 24.8, Fiber 0.2, Sugar 12.7, Protein 2.6
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
- Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g
FAT-FREE PUMPKIN MUFFINS
These little muffins are full of flavor, and if you are like me, and trying to find something sweet to snack on that is good for you--this is it. You will never miss the fat. They are very moist.
Provided by Carrie A
Categories Quick Breads
Time 35m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together by hand until smooth.
- Put cupcake liners in muffin pan and spray with non-stick spray.
- Bake at 350°F for 15 minutes, or until firm to touch.
- Serve with Fat-Free Cool Whip if desired.
Nutrition Facts : Calories 101.6, Fat 0.2, Sodium 188.6, Carbohydrate 23.3, Fiber 0.2, Sugar 11.6, Protein 2.5
LOW-FAT PUMPKIN CAKE
Make and share this Low-Fat Pumpkin Cake recipe from Food.com.
Provided by KGCOOK
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch pan with non-stick cooking spray.
- In small bowl combine all dry ingredients.
- Set aside.
- In large mixing bowl, whip egg beaters with electric mixer until fluffy.
- Blend in sugar, pumpkin, oil, and applesauce until smooth.
- Gradually add dry mixture to egg mixture. Blend until smooth.
- Pour into prepared pan.
- Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
- Edges will appear golden brown.
- Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
- Cream Cheese Frosting Directions:.
- Beat cream cheese until smooth.
- Add vanilla and mix.
- Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.
Nutrition Facts : Calories 214.1, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 325.6, Carbohydrate 44.1, Fiber 1.3, Sugar 31.1, Protein 3.4
LOW FAT PUMPKIN CAKE FROM MIX
I'm pretty lazy but also like low fat food. I made it up using spice cake mix so I don't have to worry about baking powder, spices, etc, and I leave out the oil. Use less water but the same number of eggs per the box. My husband likes this with cream cheese frosting (not so low fat unfortunately), and it is fast to make. It is a little dense in consistency. I used 8 inch round pans and so the times below are for that size (i.e. follow temperature & times according to box). I have also tried it with apple instead of pumpkin.
Provided by MyraMedstudent
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 350 degrees.
- grease & flour cake pans (not necessary for silicone pans).
- mix the spice cake mix, pumpkin & eggs. Add water slowly at end to cake batter consistency. Pour into 2 cake pans
- check doneness after 35 min with knife or toothpick (should come out clean).
- cool completely before frosting, if you plan to frost, but it tastes good warm.
Nutrition Facts : Calories 438.4, Fat 14.5, SaturatedFat 3.9, Cholesterol 105.8, Sodium 807.1, Carbohydrate 70.8, Fiber 4, Sugar 42.8, Protein 7.9
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