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Pumpkin Pie Angel Food Cake

Easy Recipe using Box Angel Food Cake Mix delicious fall spices and a cream cheese, buttery frosting.
Course: angel food cake mix, Baking, catherines plates, Dessert, fall dessert, libbys pure pumpkin, pumpkin, recipe using angel food cake mix, recipe using pure pumpkin, thanksgiving dessert
Cuisine: American
Author: Catherine's Plates

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.