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

pumpkin can ruin a great thing like a good angel food cake

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.

I made it years ago, and didn't care for it. My opinion only.

"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

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/

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

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.

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

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.

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