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This Pumpkin Angel Food Cake is a festive fall twist on a classic. It uses angel food box cake mix to keep things simple, but delivers tons of flavor!
Easy Pumpkin Angel Food Cake
Pumpkin, fall spices, and light, airy angel food cake? Yes, please! This Pumpkin Angel Food Cake is one of my new favorite pumpkin desserts. Angel food cake is a bit underrated, in my opinion.
This angel food cake recipe is big on the pumpkin flavor. The addition of cinnamon, cloves, ginger, and nutmeg takes it over the top. You can even customize the toppings to suit your tastes and what you have on hand. A dollop of Cool Whip and a sprinkle of cinnamon was my choice!
This recipe is so easy to make. Once you have your pumpkin puree and angel food mix, you likely have everything you need to make this recipe. The one other thing you will need is an angel food cake pan (affiliate link). I got mine on Amazon, so anyone can have it shipped to their door! Angel food cake is very delicate and can break easily, especially if spots get stuck to the pan. Using the correct, non-stick pan will help everything go smoothly when it’s time to remove your cake.
Ingredients you’ll need
- Angel food cake mix — Although you could make your angel food cake from scratch, I find it much easier to use the angel food box mix. It tastes just as delicious and saves you time! Plus, it’s so easy that the kids can help you out.
- Pumpkin puree — The pumpkin adds moisture and a hint of yummy pumpkin flavor to this angel food cake. Make sure to pick up 100% pumpkin puree at the store, not canned pumpkin pie filling! The latter has lots of added sugar and flavorings that we don’t need in this recipe. We use Libby’s for this recipe and all of our other pumpkin baking needs.
- Pumpkin spices — For this pumpkin angel food cake recipe, I used all the usual suspects: cinnamon, nutmeg, ground cloves, and ginger. I love this combination of fall spices. It gives the cake the perfect warm, spiced flavor that we all look forward to this season. If you’d prefer, you could use a homemade or store-bought pumpkin pie spice mix.
How to make Pumpkin Angel Food Cake
Thanks to the assistance of trusty box cake mix, this recipe is incredibly simple. Anyone can make it! Follow these steps to make
- Whisk together the angel food cake mix, cinnamon, nutmeg, cloves, ginger, and water until fully blended.
- Next, fold in the pumpkin puree until fully combined.
- Pour the mixture into your angel food cake pan (this is the one I use!)
- Bake at 350 degrees Fahrenheit for 35-45 minutes. Begin checking at 35 minutes.
- Once fully baked, immediately invert the pan onto a wire rack and cool completely, approximately one hour.
- Run a knife around the sides of the pan and in the middle and remove from pan. Slice and serve with Cool Whip and a dash of cinnamon.
Can I make my own pumpkin puree?
Making pumpkin puree is quite easy, and it’s okay to substitute your own homemade version in this recipe. Keep in mind that homemade pumpkin puree will contain more water than the store-bought kind. To try to achieve the same texture, drain as much excess moisture as possible from your puree before adding it to your cake mixture. To do so, you can let the puree sit in a mesh strainer over a bowl.
What’s the best way to serve pumpkin angel food cake?
This cake is delicious on its own, but it’s even better with a few garnishes and extras! I chose to serve my cake with some Cool Whip and a sprinkle of cinnamon. Other garnishes to try include pecans or candied pecans, homemade whipped cream, or even a dollop of cream cheese frosting. Yum!
How do you store angel food cake?
To store this cake or leftovers, wrap the cake in cling film or store in an airtight container. It will last at room temperature for a few days. If you need it to last for a week, I recommend keeping it in the refrigerator! You can even freeze your pumpkin angel food cake if needed. To freeze, place it in a freezer bag or wrap it with foil. It will last in the freezer for 3-4 months.
Pumpkin Angel Food Cake Recipe
Pumpkin Angel Food Cake
Ingredients
- 1 box of Angel Food Cake Mix
- 1 ¼ cups water
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ tsp ginger
- 1 cup pumpkin puree we use Libby’s
Instructions
- Whisk together the angel food cake mix, cinnamon, nutmeg, cloves, ginger, and water until fully blended.
- Next, fold in the pumpkin puree until fully combined.
- Pour the mixture into your angel food cake pan
- Bake at 350 degrees Fahrenheit for 35-45 minutes. Begin checking at 35 minutes.
- Once fully baked, immediately invert the pan onto a wire rack and cool completely, approximately one hour.
- Run a knife around the sides of the pan and in the middle and remove from pan. Slice and serve with Cool Whip and a dash of cinnamon.
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