Pumpkin Angel Food Cake

10 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

10 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
10 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 was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935. K C Gold Cake 1/4 c. butter (2 oz.) 1/2 c. sugar (4 oz.) Yolks of 4 eggs, beaten light 1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.) 1 level teaspoonful K C Baking Powder 1/4 c. milk Grated rind of 1 orange Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting. ------------------------------------------------------ By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake. I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while). I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs. -Grainlady
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The 'ultimate' pumpkin pie is aptly named with its rich creamy texture and shortbread-like crust. A dessert table centerpiece. Crust 1 ¼ cups all purpose flour ½ cup powdered sugar ½ cup (1 stick) chilled butter, cut into pieces ½ teaspoon nutmeg 3 tablespoons whipping cream Filling ¾ cup sugar 1 Tablespoon packed golden brown sugar 1 Tablespoon cornstarch 2 teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon nutmeg ¼ teaspoon (generous) salt 1 16-ounce can solid pack pumpkin ¾ cup whipping cream ½ cup sour cream 3 large eggs, beaten to blend ¼ cup apricot preserves For crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes. Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F. For filling: Using whisk, mix first 7 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.) Here is a link that might be useful: Confessions of an Aspiring Food Snob
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Angel food cake recipe
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My favorite recipe is Betty Crocker! But yours sounds delicious. Think fresh strawberries and some whipped cream.....
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Has anyone made an angel food cake in a bundt pan?
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I have never made an angel food cake in a bundt pan, but have made probably 300 in a regular angel food cake pan. When my son was little he was allergic to egg whites, so I made an ange lfood cake about every week for about 3 or 4 years. Only once did I use a mix and that was a few years back when I some sort of a brain fart and forgot to mix the sugar with the flour....and I had promised to bring an angel food cake. So I bought a mix....but it was much more dense than home made. Perhaps your cake was from a mix? My angelfood cake...1 1/2 cups egg whites fills a standard angel food pan to the brim when baked. If it did climb the bundt pan, ti would likely over flow most bundt pans. When my cake is baked and cool....lots longer than 20 minutes, I twist the tube in the center to loosen the cake, and run a knife around the sides from top to bottom to loosen the cake and then turn it over and shake. It won't come oujt of the pan unless I loosen it....and that would be impossible with a knife.
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byrd2park
10 years ago
pumpkin can ruin a great thing like a good angel food cake
wintercat_gw
10 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
10 years ago
I made it years ago, and didn't care for it. My opinion only.
Rusty
10 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
10 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
10 years ago
last modified: 10 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
10 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
10 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
10 years ago
last modified: 10 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
10 years ago
last modified: 10 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

Comments (12)

annie1992

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