Recipes and Cooking Pumpkin Angel Food Cake 4.2 (17) 3 Reviews Start with box cake mix to create this shortcut cake recipe. The addition of canned pumpkin adds a fun flavor twist and extra moistness to this angel food cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 35 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 15-16 ounce package angel food cake mix 1 cup cold water ¾ cup canned pumpkin 1 tablespoon all-purpose flour 1 ½ teaspoon pumpkin pie spice 1 ½ cup powdered sugar 2 - 3 tablespoon orange juice ¼ cup pumpkin seed (pepitas), toasted (optional) Directions Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. In a very large bowl combine cake mix, water, pumpkin, flour, and pumpkin pie spice. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 1 minute, scraping sides of the bowl as needed. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets. Bake 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the pan, about 2 hours. Loosen sides of cake from pan; remove cake from pan. Place cake on a serving platter. Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice to reach drizzling consistency. Drizzle orange icing over cake. Sprinkle with toasted pepitas, if desired. Matthew Clark Rate it Print Nutrition Facts (per serving) 198 Calories 48g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 198 % Daily Value * Sodium 293mg 13% Total Carbohydrate 48g 17% Total Sugars 37g Protein 3g Vitamin C 2mg 10% Calcium 61mg 5% Iron 0.4mg 2% Potassium 72mg 2% Folate, total 18.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.