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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!
Delicious cake! Great with whipped cream and cream cheese frosting!
My two favorite loves combined -- pumpkin & angel food cake! It was moist and great with tea. We had it sans the Cool Whip.
This was awesome light, moist and flavorful! I followed the cooking directions on the cake mix box and made two nice loaves. I topped them with a blend of light whipped cream cheese and canned cream cheese frosting.
This Recipe made the angel food cake moister like a cake. It did not bake up like a typical angel food cake, I would therefore recoomend using the square baking pan instead of an angel food pan. It tasted delicious and I was able to get 9 servings out of it using the angel food cake pan.
I don't normally use packaged mixes but I can make a good case for this one and I'll use it again. This makes a very moist, light but firm cake that is a beautiful color. I also used a 9x13 glass baking dish to make the finished cake easy to cut into cubes. This became the basis for a Thanksgiving pumpkin trifle, in combination with Pumpkin Pudding With Candied Ginger Whipped Cream. Yum. BIG yum.
I was going to wait until my parents tried it to rate this recipe, but WOW. This was very different and although it smelled like pumpkin pie while baking, it was even better. I didn't have pumpkin spice so I used: 1/4 t of both allspice and nutmeg, and 1/2 t of cinnamon. Easy cleanup, smells good while baking, tastes even better when done.
Fantastic! We made this for Thanksgiving instead of pumpkin pie and it was perfect.. a nice light ending to a heavy meal. We accidentally used an angel food cake mix that wasn't 1-step and it worked fine.. we just prepared the angel food cake according to the directions and stirred in the punpkin and spices at the end. Topped with French Vanilla Cool Whip and refrigerated for a bit.. divine!!