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Pumpkin Caramel Angel Food Cake

22 Oct Dessert | 4 comments
Pumpkin Caramel Angel Food Cake

Pumpkin Caramel Angel Food Cake

Ninety percent of the time, I cook healthy. I try to cook from scratch and use preservative free ingredients. However, when I cook unhealthy, I cook really unhealthy. Bring on the boxed foods, premixes and any kind of sugar. I’d been seeing all these recipes, on Pinterest, using a box of Angel Food Cake and usually mixing it with a can of fruit to make quick, easy and yummy desserts. Since, I’ve been on a pumpkin kick lately, I decided to mix it with pumpkin and after spying a bag of caramels, added those in too! The result was a super moist and rich cake! I love adding a ton of whipped cream to my slice and devouring it with a hot cup of coffee. Heaven!

Pumpkin Caramel Angel Food Cake


  • One box of Angel Food Cake
  • One 15 ounce can of pumpkin
  • ¾ cup water
  • ½ teaspoon cinnamon
  • ¼ tsp nutmeg
  • One 11 ounce bag caramel bites
  • Cool-Whip or other favorite whipping cream to top

  1. In a bowl mix: water, pumpkin, cinnamon and nutmeg.
  2. Mix in Angel Food Cake until just mixed.
  3. Fold in bag of caramels.
  4. Pour into an ungreased angel food cake pan or bundt cake pan.
  5. Bake for 40-45 minutes until the top is no longer sticky.
  6. Immediately take out of oven and turn upside down.
  7. Once cooled, run a knife around the edges to release.
  8. I also had to take a small spoon to help ease the cake out since the caramel got a little sticky.
  9. This cake tastes even more delicious the next day. Top with whipped cream and you’ve got yourself an unhealthy, yummy breakfast!


  • Nancy


  • Moms~ It’s on my list to make for you both! 🙂

  • curls and q

    Add this to your things to make when I visit!

  • Nancy

    Can’t wait to try this one….REALLY!!!


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