Let’s face it, there are days when we just don’t have time to slave away in the kitchen and make a homemade dessert for guests coming over. But, that doesn’t mean you want to skimp out on a beautiful festive dessert either! So that’s when you cheat a little. It can be our little secret.
The other day I was thinking of an easy fall dessert idea and I came up with this Pumpkin Angel Food Cake With Lemon Drizzle. Made with store bought mini angel food cakes and topped with a quick lemon drizzle and fresh mint, these are super fast and pretty cute too, yeah?
I see so many orange and yellow pumpkin desserts and I wanted to be a little different and make mini white pumpkin treats since white pumpkins have been all the rage lately. And they happen to be my favorite too! But you could easily make an orange frosting if that is more your style.
I started with store bought mini angel food bundt cakes, lemon drizzle (see below for recipe) and fresh mint leaves. You’ll also need a few little twigs for the stem!
I was originally planning on putting two bundt cakes together, but it just wasn’t working for me so I chose to work with one instead. Your call.
And then I topped each cake with a homemade lemon drizzle. I filled the center up and let it fall over the edges. That way each bite will have plenty of frosting! These are best when served immediately.
EASY LEMON DRIZZLE RECIPE
– 2 1/2 cups of powdered sugar
– 2 tsp lemon zest
– 1/3 cup fresh lemon juice
– Mix together!