Pumpkin Angel Food Cake

Pumpkin Angel Food Cake Square cropped image

Print Recipe

4.85 from 118 votes

Light, fluffy Angel Food Cake flavored with Pumpkin! It starts with a boxed cake mix and is so easy to make.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 147kcal

Author: Julie Evink

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.

Video

Notes

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.

Nutrition