If you find pumpkin spice a godsend, then this Angel Pumpkin Cake will feel and taste truly heavenly! A cake so tender, it’s positively cloud-like, Angel Pumpkin Cake is infused with the warm spice of pumpkin flavor and a hint of golden orange brightness. If that doesn’t sound like an autumnal angel, nothing else will; except maybe the cinnamon glaze on top! This is a dessert with a true touch of divinity!
Ingredients
For the cake:
- 1 (15-16-ounce) box angel food cake mix
- 1 tablespoon flour
- 2 teaspoons pumpkin pie spice
- 3/4 cup pumpkin purée
- 1 cup orange juice
For the cinnamon glaze:
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons orange juice
Directions
Step 1 –Move the oven rack to the lowest position.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –In a large glass or metal bowl, add the angel food cake mix, the flour, the pumpkin pie spice, the pumpkin purée, and 1 cup of the orange juice and mix with an electric mixer on low speed for 30 seconds.
Step 4 –Mix the batter on medium speed for 1 minute.
Step 5 –Pour the batter into the angel food cake pan and run a thin knife through the batter to break up any air bubbles.
Step 6 –Bake until the top is brown and the cracks are dry, about 35-45 minutes.
Step 7 –Immediately turn the pan upside-down on a rack or a glass bottle and let it cool completely, about 2 hours.
Step 8 –Remove the cake from the pan and invert it onto a rack over a baking sheet.
Step 9 –Mix the powdered sugar, the cinnamon, and the remaining orange juice, adding 1 tablespoon of the juice at a time, until the glaze reaches a drizzling consistency. You may not need all of the juice.
Step 10 –Spoon the glaze over the cake.
Step 11 –Slice and serve.
