Pumpkin Angel Food Cake

7 years ago

Got this recipe from a friend who shared it on Facebook. I want to know if I could make it now, then, without the glaze, freeze it for the Church's Christmas Bazaar this coming Friday and Saturday? I'd thaw and glaze before taking it to be sold.

Mix together 1 box of Angel Food cake mix, 1-15 oz. can of pure pumpkin puree, 1/2 c. of pecans (optional), one tsp. of pumpkin spice. Pour into sprayed bundt pan. Bake in preheated 350 oven for 30 - 35 minutes, until knife comes out clean in center.

Madonna

Featured Answer

lindac92

7 years ago

Sounds very odd to me. I wouldn't plan on it for a bazaar or anything special without trying it out first.
But if it turns out to be something you like, of course it can be frozen. But make a test cake first. for every good recipe someone shares on Facebook there are 3 awful ones.

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Comments (12)

annie1992
7 years ago
That seems much like the Weight Watchers Pineapple Angel Food Cake, which took a can of pineapple with the juice and an angelfood cake mix. It wasn't great and it wasn't horrible, but it WAS low fat.

I think it should freeze unglazed without issues but as LindaC mentioned, I'd try it before I made one to sell.

The pineapple one got baked into cupcakes or in a 9X13 pan too, as an option other than an angel food pan, so this would probably do equally well as cupcakes, loaves or smaller portions too.

Good luck!

Annie
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I don't have angelfood cake experience, but I've made a lot of sponge cakes - both use whipped egg white instead of leavening agents to produce a fluffy cake so the rules are similar. I have never used a mix so I'm a bit suspicious that the mix may be the problem - perhaps that is just my anti-mix snobbery talking. I don't think the toothpick test is good for these cakes - the test I use is to gently push in on the top of the cake - if done it should spring back. After doing a few, you get a good feel for what it feels like when it is done. If the cake is staying together when you invert it to cool, then I doubt that under baking is the problem. The only times I have had an underdone sponge cake, the top separated and started to fall out of the pan when I inverted the cake. An hour may be a bit soon to take it out of the pan - the cake should be all the way cool before you remove it. The air bubbles encased by the beaten egg white are what is holding the cake up. The egg white bubbles are still tender when the hot cake comes out of the oven. They need to cool and firm up so they can stay inflated and support the cake. That is why you cool upside down - gravity pulling down and the pan bottom and sides holding onto the cake so the bubbles stay open and cool that way. lindac, I have rescued an underdone sponge cake - when I inverted the pan most of the top of the cake separated and fell on the counter - I turned the pan right-side up, quickly scooped up what fell out and flipped it back in, and put the pan back in the oven for a while - not the most perfect sponge cake I've ever made but it was okay for family. The worst cake disaster I still vividly remember even though it was about 40 years ago when I was just starting to bake sponge cakes. I put the cake in the oven and then realized I had left something out. I was in such a hurry to take the tube pan back out that I grabbed it by the center tube instead of the outside - so of course it separates and batter starts dripping onto the hot oven floor - what a mess!
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byrd2park
7 years ago
pumpkin can ruin a great thing like a good angel food cake
wintercat_gw
7 years ago
Having made angel food cake for the first time a couple weeks ago, I was wondering how a heavy thing like pumpkin could possible be part of such a cake. byrd2park - I'm glad i'm not the only one thinking along these lines.
glenda_al
7 years ago
I made it years ago, and didn't care for it. My opinion only.
Rusty
7 years ago
"pumpkin can ruin a great thing like a good angel food cake"

Hmm-m-m--m-m-m-mm. . . . . .

I am wondering the exact opposite, why would anyone ruin a perfectly good can of pumpkin with Angel Food cake? ? ? But then maybe (and it's a very BIG maybe), that would be a way to make angel food edible. :^)

Seriously, though, I tried a similar recipe a good number of years ago, using the Angle Food cake mix and a can of either cherries or cherry pie filling, I honestly don't remember which it was. `It realty wasn't that bad at all, and as you've probably guessed, I really do not like Angel Food. The rest of the family liked it.

Bcskye, please let us know how this comes out if you make it.

Rusty
lindac92
7 years ago
The pie filling and the can of pineapple are sweet. Canned pumpkin is a vegetable, not sweet and tasting like...well....pumpkin!
Nope!
If you don't cook and are looking for something to take to a bazaar, try this one....and note it used pumpkin pie filling in a can....not pure pumpkin puree>
https://www.duncanhines.com/recipes/cakes/carm/pumpkin-spice-cake/
sooz
7 years ago
last modified: 7 years ago
I think this would be a really heavy cake, which is rather the opposite of why people make an angel food cake.

Also, for me, I would be hesitant to put it in a bundt pan, but rather, I'd pour it into something like a 9 x 12 pyrex pan for a "flat" cake.

This would make a good experiment if you wanted to try it ahead of time, freeze it, defrost it, and evaluate it, and you could come back and post a picture and results!

If you want easy, another option for 2-ingredient cake is to use a box of cake mix and a can of soda, or a cup of no-sugar added applesauce. These cakes are different, and interesting in their own way. I have no idea if they freeze well.

Here's a link that tries a number of combination and evaluates them:

2-ingredient cake recipes
plllog
7 years ago
I don't disagree with what the others have said, but I'm guessing that this isn't meant to come out anything like an angel food cake. It's a bundt cake, after all. The number one ingredient in the mixes is sugar, so it might not require additional sweetener. The large amount of powdered egg whites plus surfactant in the mix might also help the texture even though they're not whipped first--they also have baking powder so there's no worry on the rise. The cake probably works, and probably can be frozen and thawed well.

I still have to agree with Linda, though. Make one first and try it. You can freeze the extra past the trial, and if it's good, thaw, cut and sell it as individual slices at a jacked up price.
annie1992
7 years ago
Well, this sent me off looking to see what other people thought. Apparently this is all over the internet, I found several links easily from Taste of Home to Betty Crocker, and people seem to love it.

http://www.tasteofhome.com/recipes/pumpkin-angel-food-cake

http://realhousemoms.com/pumpkin-pie-angel-food-cake/

http://www.food.com/recipe/pumpkin-angel-food-cake-105304

http://www.bettycrocker.com/recipes/pumpkin-angel-food-cake-with-ginger-cream-filling/de1053a8-6736-4bc5-a2fb-e6e3b678613d

Madonna, I think you should bake a test cake and try it, just so we know!

Annie
wintercat_gw
7 years ago
last modified: 7 years ago
I thihk that for the sake of accuracy it shouldn't be "pumpkin angel food cake" which implies thsi is an angel food cake with pumpkin as an additional ingredient, but but "pumpkin cake using angel food mix", which would indicate this really is a pumpkin cake with some bought mix. I checked each of the links Annie posted and they all have angel food cake mix.

Rusty - LOL! I made my angel food cake from scratch, strictly by the book, and it came out as promised - light and airy. I didn't much care for it as it was too sweet but I can see its charm for other people. I like cakes that are "food", like cheese and apple cakes.
annie1992
7 years ago
last modified: 7 years ago
wintercat, I posted those links because Madonna's recipe started with an angel food cake mix, so I was looking for similar recipes with reviews. As a result they all start with the same ingredients for comparison purposes, like product to like product, to avoid the apples to oranges problem in comparison.

TOH has it rated 4 starts, Food.com rated it 5 stars, realhousemoms rated it 5 stars. Only BC did not rate it at all, although their 2 layer version actually took the nicest picture, LOL.

Annie

Pumpkin Angel Food Cake

lindac92

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annie1992

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