Great dessert. This cake is light, and very good!! Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin and pumpkin pie spice, and mix well. Set aside.

    Advertisement
  • Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.

  • Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.

Nutrition Facts

197 calories; protein 4.3g; carbohydrates 43.7g; fat 0.1g; sodium 502.9mg. Full Nutrition
Advertisement

Reviews (10)

Most helpful positive review

Rating: 4 stars
05/06/2007
Made this for Christmas dessert; It was fantastic! Next time though I'll double the spices. I made a cream cheese whipped topping and confectioners sugar icing that was a perfect compliment. Read More
(22)

Most helpful critical review

Rating: 3 stars
10/09/2007
It was a good cake & was really moist. I didn't make it in a tube pan I just poured the mix in a rectangular glass thing. I'll probably make it again but what I didn't like was the after taste it left in your mouth. Be prepared for funky pumpkin breath. Read More
(7)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2007
Made this for Christmas dessert; It was fantastic! Next time though I'll double the spices. I made a cream cheese whipped topping and confectioners sugar icing that was a perfect compliment. Read More
(22)
Rating: 5 stars
10/20/2003
Each time I have made this cake I have received compliments. Everyone asks me for the recipe. I just wish I could claim it as mine:) It's SO easy to make and very light. A great cake to eat after a BIG meal... Read More
(10)
Rating: 5 stars
10/22/2014
In today's world where products are downsized and the prices are not I had to do some scratch my head math. This is what I came up with (1) 16 oz box of angel food cake mix and 7 oz BY WEIGHT pumpkin puree. For just a bit more spices I added 3/4 teaspoon of pumpkin pie spice and baked in an angel food tube pan. Being that I'm not a baker - yes I can read the side of the box - and nothing turns out right this was the most moist light and fluffy angel food cake I've ever tasted hands down. Even ones that I didn't make being that I'm not a baker. The pumpkin puree and pumpkin pie spice were spot on. Read More
(8)
Advertisement
Rating: 5 stars
11/03/2006
Very tasty and VERY easy to make! A light pumpkin pie/vanilla flavor with the texture of the angel food cake. I served it at a housewarming party; several people asked for the recipe and were surprised how simple it was to make. I frosted it with whipped cream mixed with the remaining pumpkin puree from a 19oz(?) can ginger cinnamon and nutmeg. It was even better the second day -probably because the whipped cream had moistened the cake overnight in the fridge. Next time however I think I will try a cream cheese frosting -it would probably complement the pumpkin spice flavor better than the whipped cream. Read More
(7)
Rating: 3 stars
10/09/2007
It was a good cake & was really moist. I didn't make it in a tube pan I just poured the mix in a rectangular glass thing. I'll probably make it again but what I didn't like was the after taste it left in your mouth. Be prepared for funky pumpkin breath. Read More
(7)
Rating: 3 stars
01/27/2003
I think this recipe could be really good... but something went terribly wrong. I could not get it to cook through. When I finally took it out after an extra 15 minutes of baking the edges were charred and the center was mush. I will try again like I said it could be good. Read More
(6)
Advertisement
Rating: 5 stars
08/29/2002
Delicious! Also good with a cream cheese frosting! This everyone had seconds on this one! Read More
(3)
Rating: 5 stars
12/09/2002
This recipe is easy easy easy and very delicious. I used fresh pumpkin and cut the water amount in half it was wonderful. A light dessert was just the thing after our BIG meal. Read More
(2)
Rating: 4 stars
11/26/2004
This was a very moist cake. I tried to make a roll out of it and it split after being frosted. I added more pumpkin pie spice than called for. I'm not sure if it was the Whipped Cream Cheese Frosting from this site that I put on it that hid the pumpkin flavor but the taste just died in your mouth after the first bite. BUT it was a very light dessert and perfect after a huge T-giving dinner Read More
(1)