19 angel cake pumpkin Recipes

canned pumpkin, heavy whipping cream, instant vanilla pudding mix, ground cinnamon, ground allspice, prepared angel food cake (16 oz), split twice horizontally, gingersnap cookies (about 5 cookies)

egg whites (about 1 1/2 cups), flour (cake is best), sugar, divided, ground cinnamon, ground nutmeg, cream of tartar, vanilla, salt, canned pumpkin, sugar

cake, white angel food cake mix, all-purpose flour, pumpkin pie spice, pumpkin (not pie mix), cold water, frozen fat-free whipped topping, thawed, chopped crystallized ginger

angel food cake mix (the 1 step mix), pumpkin, pumpkin spice, water, cool whip, thawed

white angel food cake mix, all-purpose flour, pumpkin pie spice, canned pumpkin (not pumpkin pie mix), cold water, heavy whipping cream, powdered sugar, chopped crystallized ginger

canned pumpkin, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, angel food cake mix

canned pumpkin, vanilla extract, cinnamon, nutmeg, ginger, step angel food cake mix

canned pumpkin, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, angel food cake mix, ground cinnamon , optional

angel food cake mix (fat free), pumpkin, pumpkin pie spice, water

betty crocker 1 step angel food cake mix, water, canned pumpkin, cinnamon, ground ginger, nutmeg

chopped pecans, butter-flavored cooking spray, light brown sugar, cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup), angel food cake (about 15 oz), cut into 1/2-inch-thick slices (about 25 slices), country pumpkin butter (such as dickinson s), ground cinnamon, pumpkin pie spice, carton vanilla light ice cream, softened and divided, frozen fat-free whipped topping, thawed, fat-free caramel topping

flour, sugar, divided, ground cinnamon, nutmeg, salt, ginger, egg whites, cream of tartar, vanilla extract, pack pumpkin, powdered sugar, preheat oven to 375 degrees f. in medium bowl, mix flour, 1 cup sugar, cinnamon, salt, and ginger; set aside., in large bowl, with mixer at high speed , beat egg whites and cream of tarter until soft peaks form; beat in vanilla. beating at high speed, sprinkle in 1 1/2 cups sugar, 2 tbsp at a time, beating until sugar dissolves and whites stand in stiff peaks., fold 1 cup beaten egg white into mixture into pumpkin . with rubber spatula, fold flour mixture into beaten egg whites in large bowl just until flour disappears. then, gently fold in pumpkin mixture. do not over mix., pour batter into lightly greased 10-inch tube pan. bake 45 minutes , or until cake springs back when lightly touched. turn upside down, let cool and turn out onto a platter. sprinkle with powdered sugar. serves 12., courtesy of iowa egg council

angel food cake mix (the 1 step mix), pumpkin pie spice, cold water, pumpkin puree (not pie filling)

white angel food cake mix, all-purpose flour, pumpkin pie spice, pumpkin (not pie mix), cold water, frozen fat-free whipped topping, thawed, chopped crystallized ginger

canned pumpkin, vanilla, ground cinnamon, ground nutmeg, ground ginger, angel food cake mix, ground cinnamon , optional

pumpkin puree, vanilla, cinnamon, nutmeg, ginger, angel food cake mix

cake flour, sugar, divided, pumpkin pie spice, eggs, cream of tartar, salt, vanilla extract, fresh lemon juice, almond extract