Pumpkin Angel Food Cake with Cinnamon Spiced Whipped Cream
  • 1 box of angel food cake mix
  • 1 cup water
  • 1 ¼ cup pumpkin puree
  • ¼ cup cake flour, sifted
  • 1 tablespoon pumpkin pie spice
  • Cinnamon Spice Topping
  • 2 cups whipped cream
  • 2 tablespoons plus 1 teaspoon confectioners sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  1. Preheat oven to 350.
  2. Place ingredients into the bowl of a stand mixer and beat together until well combined.
  3. Pour batter into a non greased angel food pan.
  4. Bake for 40 to 55 min or until toothpick inserted into center of the cake comes out clean.
  5. Remove from oven and invert cake pan immediately, allowing edges to rest on 2 cans or cake pans. Cool completely.
  6. While cake is cooling prepare topping by placing 'cinnamon spice topping' ingredients into bowl of a stand mixer, and beating until the whipped cream reaches a stiff peak.
  7. To loosen, run spatula along the edge of the cake and the center.
  8. Cut cake in half. Place half of the Cinnamon Whipped Cream onto the fist layer.
  9. Top with other half of cake and finish with remaining whipped cream.
  10. Place in fridge until ready to serve or enjoy right away.
Recipe by Cooking with Chika at http://www.cookingwithchika.com/pumpkin-angel-food-cake/