Pumpkin Angel Food Cake
113 Comments
Posted: 10/04/22
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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.
Contents
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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.
Pro Tip
Freeze leftover canned pumpkin in an airtight container or freezer bag for future use. Or, whip up some Pumpkin Butter, Pumpkin Spice Coffee Creamer, or stuff it into Pumpkin Cresent Rolls for some extra delicious treats!
Prepare Cake Mix – Follow the angel food cake box instructions to prepare the batter in a separate bowl.
Pro Tip
Use metal or glass bowls when mixing your cake batter. Plastic has the potential to transfer leftover oils to the batter and ruin the consistency.
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.
Pro Tips
- Be careful not to overmix the batter when combining the cake batter with the pumpkin mixture. Fold the two together instead of whipping or stirring, which could knock the air out of the batter and leave you with a dense, unrisen cake.
- Never grease your bundt pan before baking angel food cake— it’ll add fat to the batter and mess with the consistency of the cake.
- This is a perfect bake-ahead recipe. Whip up one (or a few) of these cakes, let it cool, wrap it well, and then freeze it. Then, if you ever need dessert in a pinch, just defrost the cake and serve!
- A typical angel food cake is prone to drying out quickly due to the lack of butter or oil in the batter. Fortunately for us, this recipe has the added benefit of extra moisture from the canned pumpkin. This means as long as you properly store the cake to prevent airflow, it’ll stay fresh for longer. Wrap the cake well in a couple of layers of cling film and then cover the cling film with aluminum foil for the best results.
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.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Angel Food Cake
Light, fluffy Angel Food Cake flavored with Pumpkin! It starts with a boxed cake mix and is so easy to make.
servings
Ingredients
- 16 ounce Angel Food Cake Mix (1 Step mix) + items to prepare
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ⅛ teaspoon ginger
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
- In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake.
- Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter.
- Carefully pour or spoon into an ungreased Angel Food Cake pan.
- Place pan in oven on the lowest rack possible. Bake for 38 – 45 minutes or until cake is golden brown and springs back. Immediately invert pan onto a wire rack or place on top of glass pop bottle.
- Cool for 1 hour. Run knife around sides of cake and remove to a serving plate.
- Serve with Cool Whip and cinnamon.
Tips
- Be careful not to overmix the batter when combining the cake batter with the pumpkin mixture. Fold the two together instead of whipping or stirring, which could knock the air out of the batter and leave you with a dense, unrisen cake.
- Never grease your bundt pan before baking angel food cake— it’ll add fat to the batter and mess with the consistency of the cake.
- This is a perfect bake-ahead recipe. Whip up one (or a few) of these cakes, let it cool, wrap it well, and then freeze it. Then, if you ever need dessert in a pinch, just defrost the cake and serve!
- A typical angel food cake is prone to drying out quickly due to the lack of butter or oil in the batter. Fortunately for us, this recipe has the added benefit of extra moisture from the canned pumpkin. This means as long as you properly store the cake to prevent airflow, it’ll stay fresh for longer. Wrap the cake well in a couple of layers of cling film and then cover the cling film with aluminum foil for the best results.
Video
Nutrition Information
Calories: 147kcal (7%), Carbohydrates: 34g (11%), Protein: 3g (6%), Fat: 0.2g, Saturated Fat: 0.1g (1%), Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 312mg (14%), Potassium: 78mg (2%), Fiber: 1g (4%), Sugar: 24g (27%), Vitamin A: 3178IU (64%), Vitamin C: 1mg (1%), Calcium: 64mg (6%), Iron: 0.4mg (2%)
Kristi Bower says
This is delicious, light cake and easy to make! Cinnamon Maple Whipped Cream from Beyond Frosting is the perfect accompaniment. I received quite a few compliments, will make this again!
Julie Evink says
So glad you enjoyed it. That pairing sounds AMAZING!
Karen Fitzgerald says
I use the from scratch Swansdown angel food cake recipe and it worked fine with the pumpkin….but I folded it in very gently after the flour.
Julie Evink says
So glad it worked for you! Thanks for letting me know!
Linda says
Outstanding! Didn’t change anything in the recipe and I used my Bundt pan. A definite recipe keeper.
Thank you!
Julie Evink says
So glad you enjoyed it Linda!
dianna says
i make my angel food cake from scratch. will this work in place of the pkg mix ?
Colleen Baber says
I used a Duncan Hines Angel Food Cake because that was the only one in the store. It doesn’t say one step, but you just add water and mix. It didn’t rise at all. I was so disappointed because I know this could be so good if I get it right. I also think I folded for too long because it seemed to take a long time to get the pumpkin mixed in. I want to try this again but since the angel food cakes are a bit expensive, I would like to be sure I get it right. What are your suggestions? Thank you.
Julie Evink says
I’ve never had a problem with this recipe and it raising. It is possible it was over mixed.
Shirley says
The recipe above needs to say to mix the cake mix as dir
ected on the box and beat it until fluffy before adding to pumpkin mixture!
Karen says
Hi Julie
Do you think a bundt pan will work instead of the angel food cake pan?
Julie Evink says
I don’t think you can bake angel food cake in a bundt pan. If you can it’s news to me!
natalie says
I made this and it did not rise like it should. I used an angel food cake mix but it did not say one step angel food cake mix on the box. The recipe gave one oven temp. and the box mix gave another so I wasn’t sure which temp to use.The taste of the cake was fine but the texture was way off.
Julie Evink says
Hey Natalie,
To be able to troubleshoot the problems you had with this recipe I would need you to follow it exactly as stated. The temperature and one step angel food cake mix is essential for it to turn out.
Thanks!
natalie says
I guess I didn’t buy a “one step” angel food cake mix. I’ll have to search the grocery store for a mix that states it is a one step mix. Do you have a brand name for the product? I did use the temperature that you stated instead of the box. I’ll keep trying.
Julie Evink says
I think I used a Pillsbury One-Step Mix!
natalie says
OK thanks… I will try that one
Shirley says
Betty Crocker makes a one step,just using water. Be sure to mix it up like the box directions tell you, then Go to Sept.4 where you combine it w/pumpkin mixture. Mine came out perfectly – all and light.
SOMERSKYS says
This angels food cake pumpkin sounds beautiful and yummy gonna make it this octoburry (made up word) weekend:)
Julie Evink says
Enjoy!
Kelly - Life Made Sweeter says
Oh Julie, this is such a great post. You are doing an amazing job with running the blog while taking care of your little girl and being pregnant too. I totally had to do the same thing when I was pregnant with my second one since I felt tired a lot too. You are absolutely right – as long as she is happy and loved 🙂
I would be totally happy stuffing my face with a big slice of this pumpkin cake – it looks beautiful!
Julie Evink says
I hope I’m right or I’m heading down the wrong road! 🙂
Jen+@+Baked+by+an+Introvert says
Julie, you sound like a terrific mom. Don’t beat yourself up too much over needing your husband around more. You have a lot on your plate. And help is nice.
This pumpkin angel food looks heavenly. Angel is my favorite cake and pumpkin just made it 10 times better. I’m dying to try it! Pinned!
Julie Evink says
Awww thanks Jen!
Jocelyn+(Grandbaby+Cakes) says
This cake is on my wish list for the fall. So light and beautiful. Pinned.
Julie Evink says
Thanks Jocelyn!
Alice @ Hip Foodie Mom says
Julie, I love this post! I feel the same way. . everything changed after having children . . now that my oldest is 7, I feel like I’ve pretty much got back my old self but in a different way. . I think things totally change after having children . . but for the better. Like you said, if your daughter is being played with and loved and she’s happy, that’s all you can ask for. And a slice or two of this pumpkin angel food cake wouldn’t hurt either! love this!
Julie Evink says
I’m glad there is hope in the future 🙂 Thanks Alice!
Rachel @ Bakerita says
I love angel food cake, and this pumpkin twist sounds absolutely fabulous!! It looks so light, fluffy and perfect!
Julie Evink says
Thanks Rachel!
amanda @ fake ginger says
You’ll find your independence again as your kid gets older. I don’t think I’ve ever felt more independent – now I just have 3 tiny people tagging along for the ride.
This cake looks delicious!
Julie Evink says
Good to hear Amanda 🙂 There is hope!
Denise says
HOORAY FOR YOU!!!! Working & raising children is an awesome accomplishment- si what if the house isn’t spotless – happy, healthy children are more important. Love your recipes!!!
Denise
Julie Evink says
Thanks Denise!