Pumpkin Angel Food Cake

By á-5193

Ingredients

• 1 box Betty Crocker white angel food cake mix
• 1 tbsp. Gold Medal all-purpose flour
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. nutmeg
• 1/8 tsp. cloves
• 3/4 cup canned pumpkin (not pumpkin pie filling)
• 1 cup cold water
• 1/4 cup butter, salted
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/2 cup whipping cream
• 1/4 tsp. sea salt
• 2 tsp. cinnamon

Preparation

Step 1

Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

In heavy small saucepan melt 1/4 cup unsalted butter over medium-low heat. Stir in 1/4 cup packed brown sugar and 1/4 cup granulated sugar. Bring to boiling, stirring constantly.

Add 1/2 cup whipping cream and return to boiling. Boil for 2 minutes, stirring constantly. Remove from heat; stir in 1/4 to 3/4 tsp. sea salt and cinnamon. Cool completely.