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Pumpkin Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 37 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Angel Food Cake is a light, airy dessert that combines the classic fluffy texture of angel food cake with the warm, cozy flavors of fall spices and pumpkin. Perfect for autumn gatherings or as a festive treat, this cake is made with a simple angel food cake mix enhanced by cinnamon, nutmeg, cloves, and ginger, then folded gently with pumpkin puree to add moisture and flavor without weighing down the cake.

Ingredients

Dry Ingredients

  • 1 box angel food cake mix
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger

Wet Ingredients

  • 1 ¼ cups water
  • 1 cup pumpkin puree (Libby’s recommended)

Instructions

  1. Combine Ingredients: In a large bowl, whisk together the angel food cake mix, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and water until the mixture is smooth and free of lumps.
  2. Fold in Pumpkin: Gently fold the pumpkin puree into the batter just until combined, taking care not to overmix to retain the cake’s airy texture.
  3. Bake: Pour the batter into an ungreased angel food cake pan. Bake in a preheated oven at 350°F (175°C) for 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  4. Cool Inverted: Immediately after baking, invert the cake pan onto a wire rack and let the cake cool completely upside down for about 1 hour. This cooling method helps maintain the light and fluffy texture of the cake.
  5. Remove and Serve: Once cooled, run a thin knife around the edges and center tube of the pan to loosen the cake. Carefully remove the cake from the pan. Slice and serve with a dollop of Cool Whip and a sprinkle of cinnamon for best results.

Notes

  • Do not grease the angel food cake pan, as the batter needs to cling to the pan to rise properly.
  • Be careful not to overmix once the pumpkin puree is added to keep the cake light and airy.
  • Inverting the cake immediately after baking is essential to prevent it from collapsing.
  • If you prefer, garnish with fresh whipped cream or a dusting of powdered sugar instead of Cool Whip.
  • Store leftover cake tightly covered at room temperature for up to 3 days.

Find it online: https://slsrecipes.com/pumpkin-angel-food-cake-recipe-2/