Great dessert. This cake is light, and very good!! Originally submitted to ThanksgivingRecipe.com.
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 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 MoreMade 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.
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.
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 ...
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.
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.
Delicious! Also good with a cream cheese frosting! This everyone had seconds on this one!
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.
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
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.
