Pumpkin Angel Food Cake with Creamy Filling

Pumpkin Angel Food Cake with Creamy Filling
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 336.6 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Pumpkin Angel Food Cake with Creamy Filling calories by ingredient
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Introduction

I found this recipe on eatbetteramerica.com but I changed a few things with the filling. I found this recipe on eatbetteramerica.com but I changed a few things with the filling.
Number of Servings: 12

Ingredients

    Cake
    1 box (1 lb) white angel food cake mix
    1 tablespoon all-purpose flour
    1 1/2 teaspoons pumpkin pie spice
    3/4 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
    1 cup cold water

    Filling
    1 small box of Jell-O Sugar -Fat Free White Chocolate Instant Pudding
    1 c. skim milk
    1 1/2 c. light whipped topping

Directions

1. Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3. In medium bowl, wire whisk milk and pudding for 2 minutes. Fold in whipped topping and let stand for 5 minutes. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.


Number of Servings: 12

Recipe submitted by SparkPeople user KELLYRS10.

TAGS:  Desserts |

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