Pumpkin Angel Food Cake Low Fat Recipes

PUMPKIN ANGEL FOOD CAKE (LOW FAT)

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

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.

PUMPKIN ANGEL FOOD CAKE

Steps:

• Mix the ingredients together, and bake as directed.
• When cooled, top cake with Cool Whip.
• Serve, and enjoy!

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

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.

PUMPKIN ANGEL FOOD CAKE

Steps:

• In a large bowl, combine pumpkin, vanilla, and spices. In a separate bowl prepare cake mix according to directions.
• Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
• Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown. Cool inverted on wire rack until cool.

LOW-FAT PUMPKIN CAKE

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.