If you’re craving a lighter twist on classic autumn desserts, the Pumpkin Angel Food Cake Recipe will absolutely hit the sweet spot. This fluffy treat combines airy, cloud-like angel food cake with the warm spices and rich pumpkin flavor we all adore this time of year. With just a handful of pantry ingredients and simple steps, you can have a show-stopping cake that’s low in fat yet big on comfort and festive flair. Trust me, this delicious Pumpkin Angel Food Cake Recipe never lasts long in my kitchen, and after one bite, you’ll understand why!
Ingredients You’ll Need
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Ingredients:
- 1 box (16 ounces) angel food cake mix
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup water
- powdered sugar for dusting or whipped cream for topping
How to Make Pumpkin Angel Food Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). This is crucial for ensuring your Pumpkin Angel Food Cake Recipe bakes evenly and rises beautifully. Grab a 10-inch tube pan, but do not grease it! The ungreased pan helps the cake climb the sides and stay soft and airy.
Step 2: Mix the Batter Gently
In a large mixing bowl, combine the angel food cake mix, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and water. Use a spatula or spoon to gently fold everything together until just combined. The key is to be gentle so the cake stays light—overmixing will deflate those magical airy bubbles you want in this Pumpkin Angel Food Cake Recipe.
Step 3: Pour and Smooth the Batter
Carefully spread the batter into your ungreased tube pan, making sure it’s evenly distributed. Don’t worry if it looks rustic; the oven will work its magic. The batter should be fluffy and slightly thick, so it easily settles into all the nooks of the pan.
Step 4: Bake to Perfection
Pop the cake in the oven and bake for 35 to 40 minutes, or until the top is a gorgeous golden brown and springs back lightly to the touch. Resist the urge to open the oven early—let the Pumpkin Angel Food Cake Recipe rise and set without being disturbed!
Step 5: Invert and Cool Completely
Now for the angel food cake trick: as soon as the cake comes out, invert the pan onto a cooling rack or bottle, letting it cool upside down. This helps prevent the cake from collapsing and keeps it extra airy. Wait until it’s completely cool before you gently remove it from the pan.
Step 6: Add Toppings and Serve
Finish with a dusting of powdered sugar or a swoosh of whipped cream. Your gorgeous Pumpkin Angel Food Cake Recipe is now ready to make its debut at the table!
How to Serve Pumpkin Angel Food Cake Recipe
Garnishes
For a classic look, a snowfall of powdered sugar is all you need. If you want to get a little extravagant, a cloud of freshly whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped, toasted pecans will turn each slice into a true showstopper. Don’t forget a few curls of orange zest for a pop of color!
Side Dishes
Pairing your Pumpkin Angel Food Cake Recipe with something creamy brings out the best in both. Think vanilla bean ice cream, Greek yogurt sweetened with maple syrup, or even a spoonful of spiced apple compote. A mug of hot chai or spiced tea next to a slice is pure autumn comfort!
Creative Ways to Present
Want to impress? Try cutting the cake into cubes and layering it into a fall trifle with whipped cream and candied nuts. Or, use slices as the base for a festive dessert platter with seasonal fruits, caramel dip, and dark chocolate. Individual parfaits or mini cakes (just bake in muffin tins!) are also a fun update on the traditional Pumpkin Angel Food Cake Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare!), cover the cake tightly in plastic wrap or an airtight container. It’ll keep beautifully at room temperature for up to two days, or in the fridge for about five days—just be sure it’s sealed to prevent drying out.
Freezing
For longer storage, slice the cake and wrap individual pieces in plastic, then store in a freezer bag. Your Pumpkin Angel Food Cake Recipe can keep in the freezer for up to two months. Thaw slices at room temperature or overnight in the fridge before serving.
Reheating
While you don’t need to reheat this cake, you can refresh a slightly stale slice by giving it a quick zap in the microwave for about 10 seconds. This brings back some of that just-baked softness that makes angel food cake irresistible.
FAQs
Can I use homemade angel food cake mix instead of boxed?
Absolutely! If you have a favorite made-from-scratch angel food cake recipe, simply use it as the base and fold in the pumpkin puree and spices. Just be sure to keep a light hand with the mixing.
Is it possible to make this Pumpkin Angel Food Cake Recipe gluten free?
Yes! Just swap in a gluten-free angel food cake mix and double check that your pumpkin puree and spices are gluten free as well. The texture should remain fluffy and delicious.
Why does the pan need to be ungreased?
The ungreased pan lets the batter cling and climb, giving the cake its signature rise. Greasing can cause the delicate sponge to collapse, so trust the process!
How can I tell when the cake is done baking?
The top will be golden brown and should spring back gently when touched. Also, a toothpick inserted into the center should come out clean. Bake times may vary, so keep an eye on it near the end.
Can I add mix-ins like nuts or chocolate chips?
Definitely! For a bit of crunch or contrast, fold in up to 1/2 cup of chopped pecans or mini chocolate chips. Just add them gently at the end to avoid deflating the batter.
Final Thoughts
This Pumpkin Angel Food Cake Recipe is just the thing when you want to wow family and friends with minimal effort but maximum flavor. It’s light, festive, and full of seasonal goodness—perfect for any fall get-together or cozy night in. Give it a try and I have a feeling this cake will become one of your family’s new favorites too!
Print
Pumpkin Angel Food Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Low-Fat
Description
This Pumpkin Angel Food Cake is a light and fluffy dessert perfect for fall. Made with angel food cake mix and pumpkin puree, it’s a simple yet delicious treat that captures the flavors of the season.
Ingredients
Ingredients:
- 1 box (16 ounces) angel food cake mix
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup water
- powdered sugar for dusting or whipped cream for topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Mix ingredients: In a large mixing bowl, combine angel food cake mix, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and water. Gently fold until just combined—do not overmix.
- Bake: Pour batter into an ungreased 10-inch tube pan. Bake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
- Cool: Immediately invert the pan onto a cooling rack or bottle and let the cake cool completely upside down before removing from the pan.
- Finish: Dust with powdered sugar or serve with whipped cream.
Notes
- For added texture, fold in 1/2 cup chopped pecans before baking.
- This cake is naturally lower in fat and makes a light, fall-inspired dessert.
