So before we get to today’s recipe, you may notice that things are looking different around here (if you’re reading this by email or in a reader – come on over and see). Our new site design went live last Friday night and we’re excited about our new look! Give us a little time to make a few tweaks here and there, if you are looking for something and can’t find it, please send us a quick email and we’ll be happy to help.
What did you do this past weekend? I spent all day on Saturday with other food bloggers…yep, that’s right the whole day without any kids. I attended the first ever Taste of MI in Grand Rapids. I can’t wait to tell you all about it later this week.
We’re keeping I LOVE PUMPKIN WEEK going strong for one more week – who’s with me?
This is a light and lovely take on the traditional angel food cake and it totally screams FALL!!! I bucked tradition a little bit and used two loaf pans – they were a little rustic looking but my little taste testers did not care one bit. I sliced the cake and sandwiched maple cinnamon whipped cream in the middle and again on top…oh my word, so delicious! The last thing that I really loved about this cake was how easy it is – you’re fancying up a boxed mix here, it couldn’t get any easier!
Ingredients
- 1 box WHITE ANGEL FOOD CAKE MIX
- 1 Tablespoon FLOUR
- 1 1/2 teaspoons PUMPKIN PIE SPICE
- 3/4 cup PUMPKIN PUREE
- 1 cup COLD WATER
- 1 cup WHIPPING CREAM
- 1 Tablespoon PURE MAPLE SYRUP
- 1/4 teaspoon CINNAMON, plus cinnamon for sprinkling
Instructions
- Preheat oven to 350°.
- In a mixing bowl, beat together cake mix, pumpkin pie spice, pumpkin puree and cold water on low for about 30 seconds and then on high speed for 1 minute.
- Pour into ungreased pan (you can use a tube pan or 2 9 in. loaf pans. Bake 35-40 minutes or until the outside is dark in color and dry to the touch. Remove from oven and place upside down (place loaf pan on its side) to cool for a least 2 hours.
- Loosen the edges and remove from pan, place on serving plate.
- Whip cream, maple syrup and cinnamon together until stiff peaks form. Spread on, over or between cake as desired. Sprinkle with cinnamon.
Recipe Source for cake: Betty Crocker
You can find us linking up at Weekend Potluck, I’m Lovin’ It and Chic and Crafty Party!
This looks amazing. Pinned and making soon!
Had a busy weekend of shopping and eating out with the in-laws. Liking the new design! That cake sounds yummy!! Pinning.
Love the new design! This cake sounds amazing!
Thanks!
Thank you! I loved that it was delicious and so easy to make!
I love your fun new design! I am excited for another week of pumpkin…I can’t seem to stop baking with it either:-) I love that you cut the cakes in half and filled them with more filling…YUM!!!
Thanks, Jocelyn! Pumpkin is so much fun to bake with!
Loving the new look. This cake looks so delicious. More pumpkin… bring it on! Yummy!
Thank you – I’m excited for the rest of the week too!
Love the cake and LOVE your new design!
Thanks, Dorothy!!
Love the new design! The dessert looks pretty too.
http://www.shilohstaste.com
Thank you, Shiloh!
I LOVE angel food cake, although I’ve never had a flavored one. This sounds just fabulous – I hope I can get around to making it this fall!
wow!! Love this idea.
ps – I didn’t know you were a Michigander 🙂 I knew I liked you!
Awww, thanks!
I LOVE the new design! So streamlined and beautiful. And your header is super cute!! This pumpkin angel food cake sounds positively scrumptious. I’ll happily take a slice 🙂
Thanks, Hayley!
The new look is MUCH better than the old one, LOVE IT
Love also the cake, and would really like to make it, but I need to make the cake from scratch. We don’t have here angel food cake mix (we hardly use here cake mix), and I also have lot of egg-whites in the freeze
I would love to make it from scratch too…but not sure how to incorporate the pumpkin into the recipe
Visiting from I’m Lovin’ It – this cake looks delicious, and beautiful, too!