Pumpkin Angel Food Cake
111 Comments
Posted: 10/04/22
Updated: 10/06/22
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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.
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%)
Christine says
Made this for Thanksgiving and it was delicious!
Julie Evink says
Wonderful to hear Christine! Thanks for commenting and rating the recipe!
Sharon Magnin says
This cake is delicious and so easy to make. My family loved it. Very light in texture but moist and flavorful.
Julie Evink says
Awesome to hear Sharon! Thanks for coming back to comment and rate the recipe!
Bonnie Brown says
love angel food cake , and pumpkin is the best , can you use fresh pumpkin as well or just the can 🙂
Julie Evink says
Hi Bonnie! I have never used fresh pumpkin in this I’m sorry!
Kathy says
Upon reading directions I also used 1 can. Didn’t pay attention to the C in front of canned. You might want to specify Cup for dummies like me who can’t read right 🤗
Stephanie says
I noticed in the video that it only showed you adding the cinnamon and vanilla to the pumpkin and not the clove, ginger and nutmeg as it says in the ingredients
Julie Evink says
Hey Stephanie! It really depends what flavor you want either is delicious. You could also just use some pumpkin spice!
Elaine says
Sounds good I’m going to try this recipe! Have you tried making muffins with this recipe?
Julie says
I haven’t tried these as muffins, if you try it let me know how it goes!
CM says
I m m add this for 18 and everyone raved about it!!!
Served with Vanilla ice cream, homemade Bourbon Dulce de leche, crushed toasted cinnamon corn flakes and side if whipped cream. Need 10 stars fir this cake, I’ll never make pumpkin pie ever again, like a sponge cake as weight of pumpkin jokes down the rise
Julie says
Awesome! I’m so glad it was a hit!
Marianne says
It’s not rising😩
Julie says
Oh no! Did you use 1 cup of pumpkin or the whole can? I know that has been an issue with others in the past!
Marianne says
Just a cup🙁
Julie says
I’m so sorry, that’s a bummer! Over-mixing the batter is also a common culprit. I hope you can try it again!
Elsie Bulva says
I will for sure try this recipe Love pumpkin and am not a fan of angel food cake. something different and it won’t need frosting. enough sugar already. Thank you
Julie says
You’re welcome! Hope you enjoy it!
Adele says
can you make this in a byndt pan
Julie says
I wouldn’t recommend it – angel food cake needs to crawl up the sides of the pan, a bundt pan does not work well for this.
Gloria says
I’ve made this cake every fall. One of my favorites!
Julie says
Wonderful! Glad you can come back to it every year!
Candace Hughes says
Am going to try this recipe for my 95-year-old mother’s birthday. Any additional suggestions for frosting?
Julie says
Hi Candace – Happy Birthday to your mother! Off the top of my head, maybe one of these frosting recipes!
Caramel Frosting https://www.julieseatsandtreats.com/speedy-cinnamon-rolls/
Cinnamon Cream Cheese Frosting https://www.julieseatsandtreats.com/banana-nut-bars-with-cinnamon-cream-cheese-frosting/
Laurie No says
I’m very disappointed no measured portions printed in the recipie.
Julie says
The recipe card is at the bottom of the blog post – this will give you all the measurements and the instructions in one place.
Kathy says
Can you use a bundt pan?
Julie says
I wouldn’t recommend it, it will be difficult to cut the angel food cake away from the sides of the bundt pan in order to remove it. It also may not crawl up the sides as well in a bundt pan.
Stacey Williams says
The cake didn’t raise a lot and it tasted wet and I followed all the instructions-what did I do wrong,,!!
Julie says
Oh no! One of the biggest problems people have with this recipe is they use the whole can of pumpkin instead of just 1 cup of pumpkin. Was that maybe the issue?