In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
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.
Carefully pour or spoon into an 24 ungreased mini bunt cake pans. Place pans in oven on the middle rack.
Bake for 15 -20 minutes or until cake is golden brown and springs back. Immediately invert pans onto a wire rack.
Cool for 10 minutes.
Serve with caramelized apples & raisins & a dollop of whipped topping. Sprinkle with salted pepita seeds.
Apples & Raisin Compote
In a medium saucepan, melt butter then add water & sugar. When the caramel is golden brown, add the raisins, swirling them into the caramel.
When raisins begin to plump, add apples & orange zest, then sprinkle with spices. Lower heat & simmer 5-10 minutes to thicken.
Do not overcook compote as it will thicken when cooled.