Pumpkin Angel Food Cake

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Pumpkin angel food cake has a lightly spiced whipped cream frosting that complements it perfectly. This easy pumpkin recipe makes the best Thanksgiving dessert.

slices of pumpkin angel food cake

Pumpkin Angel Food Cake

Have you ever gone to a potluck or a friend’s house and you go down the buffet line, filling your plate with yummy dishes and at the very end, you see this innocent little store-bought angel food cake, untouched? And you hurry to make room on your plate for that one piece of delectable cake that was probably getting close to being expired, right from the racks of Walmart?

Don’t worry, I’ve done the same thing. For some reason, I just can’t stay away from the stuff! Just the bouncy look that it has, and how it says: Eat me! Eat me– right in front of your nose. Last time I saw the last scraps of angel food cake I had to fight my brother for it. Even though they often get overlooked, are really nothing special and end up on a clearance bakery rack, I love angel foods cakes.

I’ve been learning a lot about baking, but one dangerous thing I just learned was that they have angel food cake box mixes. So guess who made an angel food cake last weekend?

slice of pumpkin angel food layer cake

Semi Homemade Angel Food Cake

Of course, I don’t like to use just a box mix; I like to tweak it a bit. And since it is fall, this tweaking had to involve pumpkin.We found a recipe at Betty Crocker that looked like a perfect match for what I was craving.

I was even brave enough to try a different frosting than the recipe called for. We mixed together Cool Whip, powdered sugar, and pumpkin pie spice. Cool Whip is just another thing that I can’t get away from.

I have to admit, it was a little weird immediately flipping the cake upside-down when it came out of the oven, which is what you have to do to keep that cake nice and springy.  And I was a little surprised that the cake didn’t plummet to the ground as soon as we flipped it over. But, you learn something new every day, right?

pumpkin angel food cake with pumpkin spice Cool Whip frosting

This angel food cake has just enough pumpkin flavor in it to make it the perfect autumn dessert. It’s soooo easy- anyone could do it!

If you’ve never made an angel food cake before but love it as much as I do, get yourself a boxed cake mix and try out this recipe today!

Items Needed to Make Pumpkin Angel Food Cake

pumpkin angel food cake with cool whip in the center
pumpkin angel food cake with cool whip in the center

Pumpkin Angel Food Cake

4.82 from 11 votes
This pumpkin angel food cake has a lightly spiced Cool Whip frosting that complements it perfectly.
Servings 10
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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
  • 1 1/2 teaspoons pumpkin pie spice or add more to your liking
  • 1/2 cup powdered sugar


  • Preheat oven to 350°F. Move the oven rack to the lowest rack.
  • 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 batter into an ungreased 10-inch angel food cake pan.
  • 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.
  • For the frosting, fold together the Cool Whip, 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.
  • Store in the refrigerator.



Calories: 276kcal | Carbohydrates: 55g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 398mg | Potassium: 113mg | Sugar: 42g | Vitamin A: 2885IU | Vitamin C: 0.7mg | Calcium: 102mg | Iron: 0.6mg
Course Dessert
Cuisine American
Calories 276

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5 years ago

5 stars
How about pumpkin flavored cream cheese frosting?

3 years ago

Anyone try the sugar free angel food cake mix? Thanks

4 years ago

You use just the angel food cake flour mixture and not the egg white mixture that come with it?

4 years ago

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!! 😥

5 years ago

5 stars
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!

Marie Goodson
6 years ago

5 stars
Will be making this for the dessert table at Thanksgiving!! Thanks so much for a Great new dessert!! Marie Goodson

6 years ago

5 stars
It sounds and look devine

8 years ago

What a GREAT idea! I love this twist on angel food!

Deb @ Cooking on the Front Burner
8 years ago

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!

Cindy Eikenberg
8 years ago

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!