Name: Pumpkin Angel Food Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box angel food cake mix; 1 ¼ cups water; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; ½ teaspoon ground ginger; 1 cup pumpkin puree (Libby’s recommended)

This Pumpkin Angel Food Cake is a light and airy dessert with a delicate pumpkin spice flavor. It’s a simple yet elegant treat that’s perfect for fall gatherings or a cozy autumn evening.

Why You’ll Love This Recipe

Light and Fluffy: This cake has a wonderfully light and airy texture that’s characteristic of angel food cake, with a subtle sweetness and a hint of spice.
Easy to Make: With just a few simple ingredients and a cake mix shortcut, this cake is surprisingly easy to bake.
Perfect for Fall: This cake is a delightful way to celebrate the fall season and enjoy the flavors of pumpkin spice.

Ingredients

Here’s what you’ll need to make this delicious Pumpkin Angel Food Cake:

Angel food cake mix: Use a standard box of angel food cake mix.
Water: Used to prepare the cake batter.
Cinnamon, nutmeg, cloves, and ginger: Adds a warm and comforting spice blend.
Pumpkin puree: Adds moisture, sweetness, and a subtle pumpkin flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Pumpkin Angel Food Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Have an angel food cake pan ready. You don’t need to grease the pan for angel food cake, as it needs to cling to the sides of the pan to rise properly.

Step 2: Combine Ingredients

In a large bowl, whisk together the angel food cake mix, cinnamon, nutmeg, cloves, ginger, and water until well combined and smooth. Gently fold in the pumpkin puree until evenly distributed.

Step 3: Bake

Pour the batter into the ungreased angel food cake pan. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake around the 35-minute mark to avoid overbaking.

Step 4: Cool and Unmold

Once the cake is baked, immediately invert the pan onto a wire rack. Let the cake cool completely upside down in the pan for about 1 hour. This prevents the cake from collapsing and helps it maintain its light and airy texture. Once cooled, run a thin knife around the edges and the center tube of the pan to loosen the cake. Gently remove the cake from the pan.

Step 5: Serve

Slice the cake and serve with a dollop of Cool Whip and a dash of cinnamon, if desired.

Pro Tips for Making the Recipe

Don’t grease the pan: Angel food cake needs to cling to the sides of the pan to rise properly, so don’t grease the pan.
Cool upside down: Cooling the cake upside down prevents it from collapsing and helps it maintain its light and airy texture.
Use a serrated knife: A serrated knife is best for cutting angel food cake cleanly without crushing it.

How to Serve Pumpkin Angel Food Cake

Dessert: This Pumpkin Angel Food Cake is a delightful and light dessert that’s perfect for any occasion.
Afternoon Tea: Serve it with a cup of tea or coffee for a sweet afternoon treat.
Special Occasion: Garnish with fresh berries, whipped cream, or a dusting of powdered sugar for a more elegant presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing:

You can freeze the cake for up to 3 months. Slice the cake before freezing, then wrap the slices individually in plastic wrap and store them in a freezer bag. Thaw at room temperature before serving.

FAQs

Can I use a different flavor of cake mix?

While angel food cake mix is ideal for this recipe, you can experiment with other flavors, such as white cake mix or yellow cake mix. However, the texture may be slightly different.

Can I add other ingredients to the batter?

Yes, you can add chopped nuts, spices like ginger or cardamom, or even chocolate chips to the batter.

Can I make this cake without a tube pan?

A tube pan is recommended for angel food cake, as it allows the cake to rise properly and creates a light and airy texture. However, you can try baking it in a regular cake pan, but the results may vary.

How can I make this cake vegan?

You can try using vegan egg substitutes and a plant-based milk, but the texture and results may vary. Traditional angel food cake relies on egg whites for its structure and lightness.

There you have it! A delicious and easy-to-make recipe for Pumpkin Angel Food Cake that’s perfect for any occasion. Enjoy!