Pumpkin Pie Angel Food Cake

This week I have been so on top of making meals, so I am sure this following week I will crash and quesadillas and mac and cheese will become our main meals. 

I made this dessert when we recently were at the GWL, and made it again for our pumpkin party. It is super easy, really light, and very tasty.

Ingredients

for the cake: 

1 box angel food cake mix

15 oz. can pumpkin puree

1 tsp. pumpkin pie spice

for the frosting:

1 stick of butter, room temperature

8 oz. cream of cheese, softened

1/2 tsp. vanilla extract

2 1/2 c. powdered sugar

1 tsp. cinnamon

optional - chopped pecans for topping

Instructions 

for the cake:

Preheat the oven to 350 degrees

In a large bowl, whisk together the angel food cake mix and pumpkin pie spice.

Stir in the pumpkin puree until well combined.

Pour into a greased 9x13 baking pan.

Bake for 25-30 mins, or until the edges of the cake are slightly golden brown and the center springs back to touch.

Allow to cool completely. 

 for the frosting:

Using a mixer, cream together the butter and cream cheese until well combined and fluffy. 

Add in the vanilla.

Slowly beat in the powdered sugar and cinnamon.

Continue to beat until everything is well incorporated and the frosting is fluffy.

You can either cut the cake into bars and spread/pipe the frosting on each on, or simply spread the frosting over the entire cake. 

Sprinkle pecans on top as desired. 

*can be refrigerated for up to 3 days

recipe found on pinterest via: http://realhousemoms.com/pumpkin-pie-angel-food-cake/