Pumpkin Angel Food Mini Bundt Cakes

Pumpkin angel food?! That’s probably not what you’d expect when you think of angel food cake or pumpkin, but this recipe is actually a very tasty combo. 

Of course, pumpkin-based desserts are a traditional fall dessert, so I am sure that you will be surprised that I am posting this pumpkin angel food cake recipe in April. It seems I have some pumpkin puree that’s in the freezer just waiting to be used before we get too far into the spring and summer season.

Brion has always loved angel food, so I thought why not add the pumpkin puree to kick it up a notch. Pairing it with the right fruits can also enhance its flavors. Instead of frosting or a whipped topping I am making some caramelized apples and raisins spiced with anise and cardamom.

• Anise has a distinct licorice-like flavor. It adds depth and enhances the overall aromatic profile of the compote.
• Cardamom is a fragrant spice with citrusy and herbal notes. It adds warmth and sophistication and complements pumpkin beautifully.

For a cake that’s quite sweet, some salted pepita seeds sprinkled on top are a bit of necessary and delicious balance.

Simply put, it’s an easy cake mix recipe dressed up with warm spices and pumpkin purée served with caramelized apples, raisins and salted pepita seeds. Yum!

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Pumpkin Angel Food Mini Bundt Cakes

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Rating: 5
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Course

dessert

Keyword

pumpkin angel food mini bundt cakes

Servings

MINI BUNDT CAKES MetricUS Imperial

Ingredients

Pumpkin Angel Food Mini Bundt Cakes

• 430 gm (15 oz) Angel Food cake mix (1 Step mix) + items to prepare
• 1 cup canned pumpkin puree
• 1 tsp vanilla
• 1/2 tsp EACH cinnamon & nutmeg
• 1/4 tsp cloves
• 1/8 tsp ginger

Caramelized Apples & Raisins

• 1 Tbsp butter,
• 2 Tbsp brown sugar
• 1 Tbsp water
• 2 large (about 375 gm) apples, peeled, cored & cubed small
• 1/2 cup raisins
• 1 1/2 tsp orange zest
• 1/8 -1/4 tsp or to taste anise powder
• 1/4 tsp cardamom
• 1 tsp salt
• 1/4 cup SALTED pepita seeds for topping
• whipped topping, optional

Course dessert Keyword pumpkin angel food mini bundt cakes Servings MINI BUNDT CAKES MetricUS Imperial Ingredients Pumpkin Angel Food Mini Bundt Cakes 430 gm (15 oz) Angel Food cake mix (1 Step mix) + items to prepare 1 cup canned pumpkin puree 1 tsp vanilla 1/2 tsp EACH cinnamon & nutmeg 1/4 tsp cloves 1/8 tsp ginger Caramelized Apples & Raisins 1 Tbsp butter, 2 Tbsp brown sugar 1 Tbsp water 2 large (about 375 gm) apples, peeled, cored & cubed small 1/2 cup raisins 1 1/2 tsp orange zest 1/8 -1/4 tsp or to taste anise powder 1/4 tsp cardamom 1 tsp salt 1/4 cup SALTED pepita seeds for topping whipped topping, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cake

1. Preheat oven to 350 F.
2. In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
3. In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake. Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter.
4. Carefully pour or spoon into an 24 ungreased mini bunt cake pans. Place pans in oven on the middle rack.
5. Bake for 15 -20 minutes or until cake is golden brown and springs back. Immediately invert pans onto a wire rack.
6. Cool for 10 minutes.
7. Serve with caramelized apples & raisins & a dollop of whipped topping. Sprinkle with salted pepita seeds.

Apples & Raisin Compote

1. In a medium saucepan, melt butter then add water & sugar. When the caramel is golden brown, add the raisins, swirling them into the caramel.
2. When raisins begin to plump, add apples & orange zest, then sprinkle with spices. Lower heat & simmer 5-10 minutes to thicken.
3. Do not overcook compote as it will thicken when cooled.