This recipe for pumpkin-apple angel bars is an autumn spin on the classic lemon dessert. It's a great way to use up pumpkin puree and applesauce.
It's delicious and fat-free, with an orange color that's so festive, especially for kids' Halloween parties and those watching their intake on Thanksgiving. And it couldn't be easier because it's made with just three ingredients: angel food cake mix, pumpkin purée, and applesauce. That's it! Even better, the bars come together in 30 minutes from the time you open the can to the time it comes out of the oven.
Don't expect this to taste like pumpkin pie, the crumb is light and airy like angel food cake. To keep it completely fat-free, dust with confectioners' sugar; otherwise a drizzle of melted chocolate is a nice touch.
- 1 (16-ounce) box angel food cake mix (the kind that just calls for water to be added to the mix)
- 1 (15-ounce) can pumpkin purée
- 1/2 cup applesauce (sweetened or unsweetened)
- Optional: 1 teaspoon pumpkin pie spice
Gather the ingredients. Preheat oven to 350 F.
Coat a 15 x 10-inch jellyroll pan with cooking spray and set aside.
In a large bowl, whisk together pumpkin and applesauce, and spices if using.
When well combined, whisk in the angel food cake mix until no streaks of mix remain.
Pour the batter into prepared pan. Bake 25 minutes or until cake tests clean (begin testing after 20 minutes).
Remove from oven and cool completely on a wire rack. Dust with confectioners' sugar.
Serve and enjoy!
- While the cake is still hot, sprinkle a combination of white and semisweet chocolate chips on half of the cake. Wait a few minutes, then spread the melted chocolate over half the cake, creating a marble effect. When completely cool, cut into squares and serve.