Julie Clark
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Pumpkin Angel Food Cake
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This easy Pumpkin Angel Food Cake recipe is a light and fluffy dessert made from a simple boxed mix. It has two layers with a spiced whipped cream inside.
Pumpkin Angel Food Cake is a melt-in-your-mouth delight that tastes like the fall season in every bite. With the lightness of angel food cake and the warm spices of pumpkin pie, this recipe transforms a simple boxed cake mix into a family-favorite dessert.
Whether you’re planning a cozy family get-together during Christmas or Thanksgiving, a Halloween party, or simply want to embrace the pumpkin season in the middle of the year, our Pumpkin Angel Food Cake is a must-try. It’s not just the flavor that’ll win hearts but also the ease with which this dessert comes together.
About this Pumpkin Angel Food Cake Recipe:
- Flavor: Love pumpkin spice? Then you’ll love this cake. Simply sweet with a hint of warm spice.
- Texture: Angel food cake is fluffy and light, and this cake has that texture that you know and love. The fluffy cake pairs nicely with the creamy whipped frosting.
- Method: Bake this cake in an angel food cake pan. It’s a pan with two pieces so that you can easily remove the cake.
Ingredients
- Pumpkin puree. Buy a can of pumpkin purée, not pumpkin pie filling.
- A box of angel food cake mix. Purchase these in the baking aisle of your favorite grocery store.
- Cool Whip or any whipped topping.
- Pumpkin Pie Spice. If you don’t have this, make pumpkin pie spice at home, or add a mixture of cinnamon, ginger, cloves and nutmeg.
How to Make Pumpkin Angel Food Cake
- Make the cake batter. In a stand mixer or with a hand mixer, beat the cake mix, flour, pumpkin, spice and water on low speed 30 seconds. Then beat it on medium speed 1 minute. Pour the angel food cake batter into an ungreased 10-inch angel food cake pan.
- Bake the cake. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Remove the cake from the oven and immediately turn the pan upside down onto a glass bottle or support it with glass cups. Let it sit upside down for about 2 hours or until cake is completely cool.
- Slice the cake. Using a knife, loosen the cake from the sides of the pan and invert the cake to a serving plate. Use a long serrated knife to cut the cake in half horizontally to make two layers.
- Make the spiced whipped cream. For the frosting, fold together the whipped topping, pumpkin pie spice and powdered sugar in a bowl. Spread half of the frosting on top of one of the cake layers. Then place the other cake layer on top. Top the cake with the remaining frosting. Sprinkle with extra cinnamon or pumpkin pie spice if you’d like.
Other Frosting Options
The spiced whipped cream frosting complements the pumpkin flavor beautifully. However, there are a few other options.
- maple cream cheese frosting
- cinnamon buttercream
- a drizzle of powdered sugar glaze
- a dusting of powdered sugar
Serving Suggestions
- To maintain the cake’s fluffy texture, use a serrated knife to cut slices.
- Serve with a side of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
- A sprinkle of toasted pecans or walnuts can also provide a delightful crunch.
Storage Instructions
- Room temperature: Do not store this cake at room temperature.
- Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days.
- Freezer: To freeze the pumpkin angel food cake, skip the frosting initially. Wrap the unfrosted cake securely in plastic wrap, then in aluminum foil. Store in the freezer for up to a month. When ready to enjoy, thaw the cake at room temperature, prepare the frosting fresh, and then apply. This ensures that the cake retains its texture and the frosting is at its peak flavor and consistency.
Pumpkin Angel Food Cake
This easy Pumpkin Angel Food Cake recipe is a light and fluffy dessert made from a simple boxed mix. It has two layers with a spiced whipped cream inside.
Servings 10
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 16 ounces angel food cake mix
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup solid-pack pumpkin
- 1 cup cold water
- 12 ounces whipped topping Cool Whip
- 1 1/2 teaspoons pumpkin pie spice or add more to your liking
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F. Move the oven rack to the lowest position.
- Make the cake batter. In a stand mixer or with a hand mixer, beat the cake mix, flour, pumpkin, spice and water on low speed 30 seconds. Then beat it on medium speed 1 minute. Pour the angel food cake batter into an ungreased 10-inch angel food cake pan.
- Bake the cake. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Remove the cake from the oven and immediately turn the pan upside down onto a glass bottle or support it with glass cups. Let it sit upside down for about 2 hours or until cake is completely cool. Using a knife, loosen the cake from the sides of the pan and invert the cake to a serving plate. Use a long serrated knife to cut the cake in half horizontally to make two layers.
- Make the spiced whipped cream. For the frosting, fold together the whipped topping, pumpkin pie spice and powdered sugar in a bowl. Spread half of the frosting on top of one of the cake layers. Then place the other cake layer on top. Top the cake with the remaining frosting. Sprinkle with extra cinnamon or pumpkin pie spice if you'd like.
- Store in the refrigerator in an airtight container.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Recipe source Betty Crocker
Nutrition
Calories: 277kcal | Carbohydrates: 56g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 118mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2886IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Anyone try the sugar free angel food cake mix? Thanks
You use just the angel food cake flour mixture and not the egg white mixture that come with it?
I followed your directions, cake did not rise, taste good but it just looked like one layer cake! I could not cut slice it and put the whip on! Disappointed!! 😥
How about pumpkin flavored cream cheese frosting?
You think it would be okay to just use pumpkin pie filling instead of the pure pumpkin? I am trying to find something budget friendly for an event i’m going to, and these are the ingredients I have on hand. Thanks so much!
Will be making this for the dessert table at Thanksgiving!! Thanks so much for a Great new dessert!! Marie Goodson
It sounds and look devine
What a GREAT idea! I love this twist on angel food!
This looks so light and a perfect dessert – my mom made a lot of angel food cakes but never with pumpkin – I love that addition!
I’ve never even thought of pumpkin in an angel food cake – what an awesome idea for fall! It looks beautiful – pinning! Have a happy Wednesday!