I have to admit I had my doubts about this cake. I felt like the weight of the pumpkin wouldn't allow it to rise like angel food should. And I was partly right. The actual recipe I used didn't have a picture so I was working blind. (The author also acted like she had invented and copyrighted the recipe, when it fact it's all over the web including this link from Betty Crocker.) Where a regular angel food cake rises about eight inches, this one rose five. The texture is more like a sponge cake. I served it for dessert one night when our friends Cindy and Mike Jacobsen were visiting for the weekend. All four of us had a piece and then decided we needed another one. It's really good - light and moist with a hint of pumpkin and spice. Mike sliced it thin and toasted the leftovers (not that there was a lot, we made a big dent in it) for breakfast. I loved the fact that it started with an angel food cake mix, making the whole thing rather easy and almost guaranteeing a good result.