Pumpkin Angel Food Cake
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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.
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
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.
Daisywulf says
Lol it’s the ingredients on the cake box, needed to make the cake.
Jennifer says
What exactly is the “+ ingredient to prepare”?
Julie says
The ingredients on the box of the Angel Food Cake.
Dona Lange says
This cake is so easy to make and out of so good loved it
Julie says
Glad you enjoyed it!
Anita says
Made this cake. It didn’t quite rise fully and then sort of collapsed a little. Also the top was tacky. What did I do wrong?
Julie says
Hi Anita – it could be a number of things, did you use an angel food cake pan? Also there have been some issues with using a full can of pumpkin instead of just one cup, maybe that was the case for you too? Sorry it didn’t turn out!
Lin says
Could you substitute pumpkin pie spice instead of the individual spices? If so, how much would you recommend?
Thanks
Julie says
I haven’t tried this but I’m sure you could, I would try a teaspoon of the pumpkin pie spice. Let me know how it turns out!
Cheryl says
I’ve made this recipe twice and both times it fell out of the pan when I inverted the cake to cool. Now after reading the comments, I realize my small can of pumpkin may be too much. I will try it using 1 cup of pumpkin. I managed to save the cake by tearing it in cubes and serving it in bowls with whip cream. My family thought it was soo good. I called it the tusami pumpkin cake. Hopefully 3rd time is a charm!
Julie says
Glad your family loved it! Good luck with the next try!
Denise says
Can you use sweet potatoes instead of pumpkin
Julie says
I haven’t tried that but you could sure give it a shot! Let me know how it turns out!
Leisa says
In the ingredients list you say 1 can of pumpkin.
Is their a measured amount. I used a can, but it may have been to much. When I inverted my cake it fell out uncooked.
Any suggestions?
Julie says
Hi Leisa – the recipe calls for 1 cup of canned pumpkin. There was maybe too much pumpkin in your mixture!
Cindy says
I plan on making this cake for my daughter’s birthday . She loves angel cake and anything pumpkin so it’s a win-win ! Thank you so much for sharing this recipe ! ?
Julie says
Sounds like the perfect plan! I hope you both enjoy it!
Marion says
Absolutely awesome cake. Perfect instructions and video. Easy . Great flavour. So light.
Julie Evink says
So glad you enjoyed it!
Milisa says
My kid has been begging for this! Such a great fall dessert for any day of the week!
Julie Evink says
So easy to dress up and perfect for fall!
Aimee Shugarman says
LOVE that you doctored up a mix. So much flavor in this cake 🙂
Julie Evink says
I’m all for quick and easy!
Matti says
Can you use canned pumpkin pie filling?
Julie Evink says
No it needs to be Pumpkin puree.
ConfusedPolarBear says
Hi, this sounds awesome!! I’m just wondering if a scratch angel food cake be used instead of from a box? Thanks.
Julie Evink says
Hey! I’ve never tested it like that so I’m not sure!
Sandy Stephens says
Hi Julie!
Got a question about the Pumpkin Angel Food Cake. Can you make it in the Instant Pot and how would you adjust it if you can? We LOVE everything pumpkin!! Can’t wait to try this!