Pumpkin Angel Food Cake

This Pumpkin Angel Food Cake takes a seasonal twist on an easy-to-love classic. You’ll combine the traditional spongey texture and delicate crumb with an infusion of fall-flavored spices. Even better, the instructions are so simple you can’t fail – your tastebuds will rejoice!

If you are in need of the ultimate pumpkin dessert that is so easy to make you need this light, fluffy Pumpkin Angel Food Cake in your life!

The best part is that it takes pantry ingredients that are so easy to keep in your cupboards. It only takes a hour to make and it’s a hit every single time.

Top it with a dollop of homemade whipped cream or Cool Whip and a sprinkle of ground cinnamon for the finishing touch.

Why You’ll Love This Pumpkin Angel Food Cake

The way I see it, there aren’t many things quite so simple and impressive as the taste of doctored-up angel food cake. This one is bursting with pumpkin-y fall flavor. 

Here’s why you’ll love it,

• In only a hour, you’ll have this warm and cozy autumn dessert fresh from the oven and on the table.
• We’re eliminating extra steps and leaving no room for baking hiccups by starting with a box of angel food cake mix. 
• Perfect as is, or top with simple garnishes like whipped cream and cinnamon.
• It’s a quick and easy recipe to have on hand for those last-minute hostess gifts, Thanksgiving potlucks, and holiday bashes. 

Ingredients for Pumpkin Angel Food Cake

• One-Step Angel Food Cake Mix + Water – This almost effortless recipe begins with a box of angel food cake mix. You’ll want to opt for the one-step variations since these already have powdered egg whites incorporated into the mix. It’ll have a spongier structure that can hold up against the additional wet ingredients in this recipe. 
• Canned Pumpkin – This recipe’s beauty is that all ingredients are accessible and ready to use, just like canned pumpkin. However, suppose you’ve got an abundance of pumpkins in your garden. In that case, you can steam and pureé the squash yourself for extra homemade flavor. (Plus, extra for canning to use in pumpkin recipes all season long.)
• Vanilla Extract – The vanilla extract brings a mellow sweetness to this otherwise spiced cake. It might be an understated ingredient, but it’s what takes this mouth-watering recipe over the top!
• Cinnamon – Peanut butter goes with jelly, and cinnamon goes with pumpkin. It’s just how it goes, and who am I to mess with perfection like that?
• Nutmeg – Nutmeg will give this cake a slightly nutty, woodsy taste that’ll keep you wanting more bite after bite. 
• Clove – Clove compliments the cinnamon in this recipe perfectly and adds body to the other aromatic and warming spices in this angel food cake.
• Ginger – Ginger’s heat is essential when pulling together a delectable recipe that screams Autumn.

What’s The Difference Between One-Step And Two-Step Angel Food Cake Mixes?

One-Step mixes only require water and have a spongier texture. On the other hand, two-step mixes require water and a separate packet of dehydrated egg whites and will have a softer bite. 

How to Make Pumpkin Angel Food Cake

Combine Ingredients – In a bowl, combine all the ingredients listed above except for the angel food cake mix and water. Mix until well combined.

Prepare Cake Mix – Follow the angel food cake box instructions to prepare the batter in a separate bowl.

Fold Together – Gently fold these two mixtures together by adding a scoop or two at a time of the angel food cake mix into the pumpkin batter.

Bake & Cool – Pour the batter into an ungreased bundt pan and bake it in the oven. Once finished, immediately invert the pan onto a wire rack to cool completely, then remove the bundt pan.  

How Long Will My Pumpkin Angel Food Cake Last?

When stored correctly, Pumpkin Angel Food Cake will stay fresh for a day or two at room temperature. It will last about a week in the fridge, and four to six months in the freezer. 

Why Should I Avoid Mixing My Angel Food Cake Batter In A Plastic Bowl?

Plastic tends to hold onto leftover fats and oils, and you don’t want to add any residual fat to the cake batter since it could ruin the consistency. 

Should I Grease The Bundt Pan Before Pouring In The Batter?

You should never grease the pan when baking angel food cake since you don’t want to add fats or oils to the batter.

Can I Warm Up This Pumpkin Angel Food Cake Before Serving It?

I don’t recommend heating the entire cake before serving because you don’t want to overbake or dry it out. However, you can toast up a slice of the cake in a toaster or quickly under the broiler. It would taste heavenly with a scoop of vanilla ice cream.

More of our Favorite Pumpkin Desserts!

• You won’t be able to stop with one of these amazing Pumpkin Snickerdoodle Cookies! So addictive!
• Treat your family to warm Pumpkin Muffins for breakfast. They also make a great grab and go breakfast option for an easy breakfast.
• The lightest, fluffiest Pumpkin Pancakes will melt in your mouth. Make a stack of them today!
• It’s not fall without a slice of Earthquake Pumpkin Cake. The most amazing pumpkin dessert recipe.
• A classic fall dessert is this easy-to-make Pumpkin Bundt Cake that is so moist and full of flavor from warm fall spices.
• Tender, moist homemade pumpkin cake that is perfectly spiced and topped with a homemade cream cheese frosting.
• Easy homemade pumpkin cupcakes that are light, moist and airy.