If you’re a fan of light, fluffy desserts with a cozy twist, this Pumpkin Angel Food Cake Recipe is about to become your new favorite indulgence. It wonderfully combines the airy texture of traditional angel food cake with warm, spiced pumpkin flavors that celebrate autumn in every bite. Whether you’re baking for a holiday gathering or simply craving a sweet treat, this cake feels like a gentle hug on a plate—delicate, flavorful, and perfectly moist without being heavy.

Pumpkin Angel Food Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pumpkin Angel Food Cake Recipe is in its simplicity. Each ingredient plays a vital role: the angel food cake mix provides the signature cloud-like base, the pumpkin puree adds moisture and that irresistible harvest vibe, and the warming spices bring the comforting aroma and depth of flavor that make this cake truly sing.

Angel food cake mix: The essential foundation for a feather-light and airy texture that holds the pumpkin and spices perfectly.
Water (1 ¼ cups): Helps create the perfect batter consistency; don’t substitute as it affects the cake’s rise.
Ground cinnamon (2 teaspoons): Brings a warm, sweet-spicy note that is a hallmark of fall desserts.
Ground nutmeg (½ teaspoon): Adds a subtle earthiness that complements the pumpkin beautifully.
Ground cloves (½ teaspoon): Provides a hint of deep, aromatic spice that enriches the overall flavor profile.
Ground ginger (½ teaspoon): Lends a gentle zing that brightens the warm spice blend.
Pumpkin puree (1 cup): The star ingredient that infuses moistness and that unmistakable fall flavor; Libby’s is recommended for consistency.

How to Make Pumpkin Angel Food Cake Recipe

Step 1: Combine Ingredients

Start by whisking together the angel food cake mix, cinnamon, nutmeg, cloves, ginger, and water in a large bowl. The goal here is to achieve a smooth, lump-free batter that will give the cake its signature light texture while evenly distributing those rich spices. Taking a moment to mix thoroughly sets the stage for a perfect bake.

Step 2: Fold in Pumpkin

Next, gently fold the pumpkin puree into your spiced batter. This step requires a delicate hand because overmixing can deflate the batter and compromise the cake’s airy quality. The pumpkin adds delightful moistness and a gorgeous golden tint that makes this angel food cake uniquely special.

Step 3: Bake

Pour the mixture into an ungreased angel food cake pan—this helps the cake “climb” up the sides for more height and fluffiness. Bake it at 350°F (175°C) for 35 to 45 minutes, until a wooden skewer inserted in the center comes out clean. This baking window ensures the cake sets beautifully without drying out.

Step 4: Cool Inverted

Once out of the oven, invert the pan immediately onto a wire rack and let the cake cool completely for about an hour. Cooling upside down is a classic angel food cake technique that keeps the cake from collapsing, preserving that light, airy structure we all love. Patience here truly pays off.

Step 5: Remove and Serve

After cooling, carefully loosen the edges and the center tube with a thin knife. Gently remove the cake from the pan—it should release easily if cooled properly. Slice, then serve your Pumpkin Angel Food Cake Recipe with a generous dollop of Cool Whip and a sprinkle of cinnamon to elevate the cozy autumn vibe.

How to Serve Pumpkin Angel Food Cake Recipe

Garnishes

To complement the airy sweetness, think fresh whipped cream dusted with cinnamon or a light drizzle of caramel sauce. Toasted pecans or crushed gingersnaps sprinkled on top add a lovely crunch and contrast to the soft texture.

Side Dishes

This cake pairs wonderfully with warm spiced cider or a scoop of vanilla bean ice cream for a temperature dance of warm and cool. Fresh fruit like sliced pears or apples brings a refreshing balance along with a touch of natural acidity to the dessert plate.

Creative Ways to Present

For special occasions, serve individual slices in pretty glass dessert cups layered with cinnamon-spiced cranberry sauce or pumpkin mousse. Another fun idea is to turn slices into mini sandwiches with cream cheese filling or maple glaze between two thin slices—it’s an unexpected but delightful spin!

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Angel Food Cake Recipe will stay fresh for about 2 to 3 days when tightly wrapped and stored at room temperature or in the fridge. Keep it covered to prevent it from drying out and absorbing odors from other foods.

Freezing

If you want to save some for later, wrap the cooled cake tightly in plastic wrap and place in a freezer-safe container. It freezes beautifully and can be enjoyed up to 2 months later. Thaw overnight in the fridge before serving for best texture.

Reheating

Since it’s a delicate cake, it’s best enjoyed cold or at room temperature. However, a quick 10-second zap in the microwave can lightly warm a slice if you prefer. Avoid overheating, as this can dry out the cake.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but be sure to cook and puree the pumpkin well to achieve the smooth consistency of canned pumpkin. Fresh pumpkin has more water content, so draining excess moisture may be necessary to keep the batter from becoming too wet.

Do I need to grease the cake pan for this recipe?

No greasing the pan is recommended. Angel food cake needs to cling to the pan to rise properly, and greasing would prevent this, resulting in a dense or flat cake.

Can I substitute the spices in the recipe?

Absolutely! The classic blend of cinnamon, nutmeg, cloves, and ginger is traditional, but feel free to add pumpkin pie spice or even a pinch of allspice. Just keep the total amount of spices similar to avoid overpowering the cake.

Is this recipe suitable for making cupcakes?

While original angel food cakes are baked in a tube pan for height and airflow, you can try cupcake tins but expect a slightly different texture and baking time. Use ungreased cupcakes cups for best results and monitor them closely during baking.

How do I ensure the cake stays light and fluffy?

The key is to handle the batter gently, especially when folding in the pumpkin. Avoid overmixing, and always cool the cake upside down to preserve that airy structure classic to angel food cakes.

Final Thoughts

There’s something truly magical about the way this Pumpkin Angel Food Cake Recipe brings together lightness and luscious autumn flavors effortlessly. It’s one of those desserts that feels special but isn’t complicated to make—a perfect treat to brighten up your holiday table or cozy weekend. I can’t wait for you to try it and discover how beautifully pumpkin and angel food cake come together to create a memorable, melt-in-your-mouth dessert.

Pumpkin Angel Food Cake Recipe

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4.4 from 83 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x

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Description

This Pumpkin Angel Food Cake recipe offers a light and airy twist on the classic angel food cake by incorporating warm autumn spices and creamy pumpkin puree. Perfectly moist and fluffy, it’s baked to golden perfection and cooled inverted to maintain its delicate texture. Serve with a dollop of Cool Whip and a sprinkle of cinnamon for a festive fall dessert that’s sure to impress.

Ingredients

Scale

Dry Ingredients

1 box angel food cake mix
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger

Wet Ingredients

1 ¼ cups water
1 cup pumpkin puree (Libby’s recommended)

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Instructions

Combine Ingredients: In a large bowl, whisk together the angel food cake mix, ground cinnamon, nutmeg, cloves, ginger, and water until the mixture is smooth and free of lumps.
Fold in Pumpkin: Gently fold in the pumpkin puree until just combined, taking care not to overmix to maintain the cake’s airy texture.
Bake: Pour the batter into an ungreased angel food cake pan. Bake in a preheated oven at 350°F (175°C) for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Inverted: Immediately invert the cake pan onto a wire rack and let it cool completely upside down for about 1 hour. This prevents the cake from collapsing and keeps it light and fluffy.
Remove and Serve: Once cooled, run a thin knife carefully around the edges and the center tube of the pan to loosen the cake. Remove it from the pan, slice, and serve with a dollop of Cool Whip and a dash of cinnamon for added flavor.

Notes

Do not grease the angel food cake pan as this helps the cake to rise properly.
Folding the pumpkin puree gently is crucial to maintain the light texture of the cake.
Use canned pumpkin puree rather than pumpkin pie filling to avoid extra sugar and spices.
Cooling the cake upside down prevents it from deflating.
Store leftover cake in an airtight container at room temperature for up to two days for best freshness.

Prep Time: 10 minutes
Cook Time: 35-45 minutes
Category: Dessert
Method: Baking
Cuisine: American