mhmm monday

When the girls over at this website shared this pumpkin recipe last year, I knew it would be become a favourite for this time of year!

Pumkin Angle Food Cake

Ingredients:
1 box 450 grams or 1 lb white angel food cake mix
1/4 cup all purpose flour
1 398 ml / 15 oz can or 1 2/3 cups pure pumpkin puree {not pumpkin pie filling}
1 tablespoon pumpkin pie spice  or {2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg}
3/4 cup cold water

Directions:
Preheat oven to 350 F°
Spray the pan of your choice with cooking spray.
Combine all the ingredients in a large glass or metal bowl and beat on medium speed for one minute. Scrape bowl once in between to ensure all ingredients have been mixed in.
Pour batter into prepared pan and bake until toothpick comes out clean. The cake will need between 30 - 45 minutes to bake depending on your pan. To test for doneness, a toothpick inserted into the thickest part of the cake should come out clean.
Remove from pan and cool on wire rack.
 
Cream Cheese Frosting
Ingredients:
1/3 cup softened butter
1 cup softened cream cheese {can be spreadable}
about 2 cups icing/powdered sugar
finely chopped crystallized ginger {optional}

Directions:
Beat together butter and cream cheese and then slowly beat in the powdered/icing sugar until you have a spreadable frosting that holds its shape.
Spread evenly over cake and garnish with finely chopped crystallized ginger.
Slices into 12 servings
Enjoy!

Blessings