Pumpkin Pie Angel Food Cake
Easy Recipe using Box Angel Food Cake Mix delicious fall spices and a cream cheese, buttery frosting.
Equipment
- large mixing bowl
- wire whisk
- measuring spoons & cups
- rubber spatula
- 9 x 13 baking dish (ungreased)
- electric hand or stand mixer
Ingredients
- 1 box Betty Crocker Angel Food Cake Mix
- 2 tsp pumpkin pie spice blend
- 1 1/4 cups water
- 1 cup Libby's 100% Pure Pumpkin
- 1 (8oz) block cream cheese, very soft (bring to room temperature)
- 1 stick (1/2 cup) salted butter, very soft (bring to room temperature
- 1/4 tsp salt (NOTE: only use salt if using unsalted butter)
- 1 tsp vanilla extract
- 4 cups powdered sugar
- extra pumpkin pie spice for garnish on cake
Instructions
- Preheat oven to 350 degrees. (DO NOT GREASE BAKING DISH)
- In a large bowl whisk together 1 box of angel food cake mix with 2 tsp pumpkin pie spice blend.
- Whisk in 1 1/4 cups water into cake mix blend.
- Using a spatula fold in 1 cup 100% canned pure pumpkin until well blended.
- Pour batter into a 9 x 13 ungreased baking dish and smooth evenly.
- Bake in preheated oven for 35-45 minutes until golden and a toothpick inserted in center come out clean. Cool cake completely before frosting.NOTE: Half way through cooling, take a small sharp knife and go around the edges of cake to loosen it from the baking dish. (NOTE: Leave cake in baking dish.)
Cream Cheese Buttery Frosting
- In a large mixing bowl cream together softened cream cheese, softened butter ,vanilla and salt until well combined and creamy with no lumps. Use an electric or stand mixer.NOTE: (Only add in salt if you are using unsalted butter. If you are using salted butter, leave out the salt.)
- Add in powdered sugar 1 cup at a time until a nice thick frosting forms. Should use about 4 cups.
- Use all frosting to frost the cooled cake and smooth evenly. Sprinkle on extra pumpkin pie spice blend. Cut into squares for serving. Enjoy.