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Easy Angel Food Pumpkin Cakes
Fall is my favorite. No matter where you live, if you love fall you start to crave pumpkin at some point along the way!
What inspired this recipe?
I recently purchased the Pampered Chef Fall Harvest Cake Pan. I couldn’t resist. My friend Heidi is an amazing consultant who also runs a page on Facebook called In the Kitchen with Heidi and Pampered Chef. I’ve learned quite a few cooking tips from her! There was one requirement for this recipe: it had to be easy to make. Everyone is busy, and my goal was to put an easy recipe into the hands of my readers that could be on the table quickly.
The ingredients are simple and at this time of year, it’s likely you already have them on hand. The entire recipe includes one box of angel food cake mix, a 15 oz can of 100% our pumpkin, a tablespoon of pumpkin pie spice, a cup of water, and canola spray.
First, I preheated my oven to 350 degrees. In a mixing bowl I whisked together my angel food cake mix with the one cup of water. You don’t want to beat up your ingredients too much. You’ll notice how light and fluffy the batter is.
By the way – have you ever heard of these bowls?? I have used them for so many years. I’m not an affiliate for Pampered Chef – so I’m in no way saying this to earn money. These batter bowls are AMAZING. In addition to the spouts which make ingredient transfer easy – they even have covers so you can keep what you are working on fresh. Honestly, you should check them out.
Next, I folded in my pumpkin. The color is amazing, and the batter was still super fluffy.
Lastly, I added in the pumpkin pie spice. I may – or may not have put my face over the batter bowl after and taken a big sniff. I’ll never tell.
Lastly, I sprayed my pan and put 1.5 – 2tbsp of batter into each opening.
The first time I baked these beauties I did so for 11 minutes. Turns out that they really need a little more time in the pan to develop the pretty designs into the batter. I’m thinking this is because the batter is so fluffy. So in the end, I baked them on 350 degrees for 13 minutes. A tip for using the pan – once you have your batter in the pan, gently tap it on the counter to make sure that the batter settles into the design.
If you want to make one larger pan of the recipe I would recommend a 8 x 8 inch baking dish and bake for approximately 25 minutes.
Aren’t they just SO pretty? I was going to dust them with powdered sugar, but instead, I covered them with a bit of maple syrup – and guess what? My husband’s breakfast was done! He loved them.
These can also be made in advance. If you make a batch and want to freeze them just be sure to cool them completely before placing them in the freezer. Let them defrost on the counter overnight. You can warm them up as I did for a fall breakfast treat, or dust them with powdered sugar and serve alongside other desserts at your holiday table. I can imagine that if I were to soak these in egg and make french toast that they would also be fabulous – perhaps with crushed walnuts and pecans on top. A recipe for another time…….
Easy Angel Food Pumpkin Cakes
Easy Angel Food Pumpkin Cakes are a delicious dessert - or even breakfast that brings all the goodness of fall into one, little cake.
- 1 15oz can of pure pumpkin
- 1c water
- 1 box angel food cake mix
- 1tbsp pumpkin pie spice
- Step 1 Heat your oven to 350 degrees. Whisk together cake mix and water. Fold in pumpkin and pumpkin pie spice. Spray pan with non-stick cooking spray. Spoon 1.5 – 2 tbsp batter into mini cake pan openings. Make sure to tap down your batter on the counter by lightly tapping your pan. Bake for 13m. Cool in baking pan for a short time before transferring to wire rack to cool completely. To bake in an 8×8 glass dish follow the directions and bake for approximately 25 minutes. Enjoy!
If you’re looking to make a full fall day of it, check out my slow cooker pot roast recipe. You won’t be disappointed. I promise.