Pumpkin Angel Food Cake

Photo Credit: The Southern Lady Cooks

Do you believe in guardian angels? If you don’t, this recipe for Pumpkin Angel Food Cake might change your mind. This is one of the best cake recipes if you find yourself in a pinch and you have company arriving soon. With a mere four ingredients, it’s a quick dessert dish that you can just throw together, and it only takes up to thirty-five minutes to bake. What it lacks in time, it makes up for in lush, delicious flavour. Best yet, is the pumpkin-y taste and texture, which can cheer up any palate. Be sure to have plenty of this angel food cake on hand because your family, friends, and loved ones will definitely be asking for more.

Throughout history, angel food cake has been known as a spongy sweet cake made with stiffly-beaten egg whites to give it that quintessential fluffy angel-cloud texture. Of course, they weren’t called angel food cake recipes when they first appeared, but someone must have compared this yummy dessert dish to angel food, and the name caught on. Angel food cake originated in the United States during the 19th century, but the cake recipe actually goes back much farther than that. It just wasn’t called angel food cake at first. It would have been considered a silver cake, snowdrift cake, or a pound cake recipe, with slight variations. Some historians speculate the first angel food cake, as we know it today, first started turning up in St. Louis, Missouri, in the late 1800s. It’s believed that a café owner by the name of S. Sides “invented” it, and it became extremely popular soon after with orders coming in from all over the country and even some from as far away as London. Sides kept his recipe a secret for as long as he could, claiming it needed a special powder that only he could provide. Eventually, this magical powder was revealed to be cream of tartar, and suddenly everyone had the ability to make angel food cake in their own homes.

Now that we know a little bit more about the history of angel food cake, it’s easy to understand why it’s such a favourite dessert recipe all around the world. Adding pumpkin to your angel food can not only make it taste even better, but it can make it more nutritious as well. Did you know that pumpkin is a nutrient-dense food? It’s not only high in fiber, but it’s very high in iron, vitamin A, and vitamin C. It’s also high in manganese, pantothenic acid, calcium, magnesium, phosphorus, and potassium. So, if you’re health-conscious and enjoy turning everyday recipes into healthier ones, this recipe for pumpkin angel food cake is a great way to go. For this dessert cake recipe, you can either go out and buy yourself an organic pumpkin at harvest time, or you can use organic canned pumpkin – fresh is best, whenever possible, but if you’re in a jam, canned will work just fine.

This delicious pumpkin angel food cake recipe comes from Judy over at The Southern Lady Cooks website, where you can find all kinds of succulent Southern-style recipes as well as other yummy dessert recipes. You’ll also find appetizer, dip, soup, and salad recipes as well as main dish, stew, veggie, meat, and snack recipes. If you’d like a little bit of that Southern charm to add to your meals and your kitchen, you’ll want to pay Judy a visit.*

Nutrition Facts for: Pumpkin Angel Food Cake From The Southern Lady Cooks
Ingredients: Angel food cake mix, can of pure pumpkin, pecans, powdered sugar, milk, cinnamon, ginger, allspice, nutmeg.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. * Per Serving: Calories 150, Calories from Fat 37, Total Fat 4.1g 6%, Saturated Fat 0.5g 2%, Cholesterol 0mg 0%, Sodium 146mg 6%, Potassium 117mg 3%, Carbohydrates 27.2g 9%, Dietary Fiber 1.5g 6%, Sugars 17.1g, Protein 2.6g, Vitamin A 83%, Vitamin C 2%, Calcium 4%, Iron 3%

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