Prep 10 mins
Cook 45 mins
This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!
- 1 (18 ounce) package angel food cake mix (the 1 step mix)
- 1 (15 ounce) can pumpkin
- 1 teaspoon pumpkin spice
- 1 cup water
- 1 (8 ounce) container Cool Whip, thawed
- Mix the ingredients together, and bake as directed.
- When cooled, top cake with Cool Whip.
- Serve, and enjoy!
Like some of the others here, I made this cake in a 9x13x2 pan. For the seasoning I just used a rounded teaspoon of cinnamon and a teaspoon of vanilla extract, which are the perfect spices for pumpkin and the only that I use. I mixed this using my Kitchen Aid and followed the package directions, which was 30 seconds on low and one minute on medium. Baked it for 33 minutes. The cake rose to just below the top of the pan, and I turned it upside down on a rake to cool. The cake came out light, airy, moist and sweet. I skipped the Cool Whip. I would suggest that if you want a whipped topping, to add a bit of real whipped cream on each slice when you serve it. The pumpkin flavor is not as pronounced as it is in a pie. As far as Angle Food cake is concerned, this is a great way to punch up a box mix and adding pumpkin is a great nutritional benefit. This was easy and I will make it again.
Very nice! I made it in a tube pan but I would not do it again. It doesn't puff up like a regular angel food cake. Next time I will make it in a 9x13 pan. I didn't put cool whip on it #1 b/c I don't like cool whip and #2 I didn't have any. My family thinks it would be better with the cool whip but I really like it just plain. It is very moist and tender and almost tastes like pumpkin pie!