If you’re ready to welcome the cozy flavors of fall into your dessert lineup, look no further than this Pumpkin Angel Food Cake Recipe. It’s a delightful spin on the classic angel food cake, infused with warm spices and vibrant pumpkin puree for a moist, airy treat that’s both light and bursting with seasonal charm. Whether you’re baking for a special occasion or just craving a sweet, fluffy slice of pumpkin goodness, this recipe marries simplicity with comfort in the most delicious way.
Ingredients You’ll Need
The beauty of this Pumpkin Angel Food Cake Recipe lies in its straightforward ingredients, each playing a special role in creating that soft, spongy texture and rich fall flavor. From the fluffy angel food cake mix to the aromatic spices, every component works together seamlessly.
- Angel food cake mix: Provides the airy base that makes this cake light and fluffy without fuss.
- Water (1 ¼ cups): Essential for hydrating the mix and bringing the batter together smoothly.
- Ground cinnamon (2 teaspoons): Adds a warm, sweet spice that feels like fall in every bite.
- Ground nutmeg (½ teaspoon): Brings a subtle nuttiness that deepens the spice profile.
- Ground cloves (½ teaspoon): Gives a slightly sweet and aromatic kick to elevate the pumpkin flavor.
- Ground ginger (½ teaspoon): Adds a gentle zing that balances the sweetness perfectly.
- Pumpkin puree (1 cup): The star ingredient that keeps the cake moist while infusing it with vibrant color and that unmistakable pumpkin essence.
How to Make Pumpkin Angel Food Cake Recipe
Step 1: Whisk the Dry Ingredients and Water
Start by combining the angel food cake mix with cinnamon, nutmeg, cloves, ginger, and water in a large bowl. Use a whisk to blend everything until the batter is completely smooth with no lumps. This step ensures those spices are evenly dispersed for consistent flavor in every bite.
Step 2: Fold in the Pumpkin Puree
Next, gently fold in the pumpkin puree using a spatula. The key here is to mix just until combined; overmixing can deflate the airy batter. This step adds that signature pumpkin richness and moisture that takes this cake from ordinary to extraordinary.
Step 3: Pour Batter into the Pan and Bake
Pour your batter into an ungreased angel food cake pan—no need to grease the pan since the batter will cling to the sides while baking. Place it in a preheated oven at 350°F (175°C) and bake for about 35 to 45 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean; this means your cake is perfectly baked, soft, yet sturdy enough to hold its shape.
Step 4: Cool the Cake Upside Down
Once out of the oven, immediately invert the cake pan onto a wire rack to cool for about an hour. Cooling upside down is a classic technique for angel food cakes to maintain their structure and prevent the cake from collapsing. It keeps the texture light and airy, just how we want it.
Step 5: Remove, Slice, and Serve
After the cake cools, carefully run a thin knife along the edges and the center tube of the pan to loosen the cake. Gently lift it out, slice, and serve. A dollop of Cool Whip and a sprinkle of cinnamon add the perfect finishing touch, enhancing both flavor and presentation.
How to Serve Pumpkin Angel Food Cake Recipe
Garnishes
For a simple yet elegant touch, add a fluffy dollop of whipped cream or Cool Whip on top. Dust it with a pinch of cinnamon or nutmeg to complement the cake’s warm spices. Toasted pecans or a drizzle of caramel sauce can also elevate the experience and add a delightful crunch or sweet contrast.
Side Dishes
This light, spiced cake pairs wonderfully with fresh fruit like sliced apples or pears, which bring a crisp, refreshing counterpoint. A scoop of vanilla ice cream on the side adds creaminess, making the dessert feel extra indulgent without overwhelming the pumpkin flavors.
Creative Ways to Present
Looking to impress guests? Serve individual slices with a dusting of powdered sugar and a sprig of fresh mint for color. You could also layer cubes of the cake with pumpkin mousse or spiced chantilly cream in a glass for a festive trifle that showcases both texture and flavor layering beautifully.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Angel Food Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. If you prefer, refrigeration extends freshness up to 4 days, but be sure to bring the cake to room temperature before serving for the best texture.
Freezing
This cake freezes well if you’re looking to prepare ahead. Wrap it securely in plastic wrap and then in foil or place it in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and let it come to room temperature before eating.
Reheating
If you want your cake just a bit warm, a quick 15-second zap in the microwave per slice does the trick without drying it out. Alternatively, let it sit out at room temperature while you prepare your garnishes, so it tastes freshly baked.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pumpkin puree because canned pumpkin pie filling contains added sugars and spices that can throw off the balance of this recipe’s delicate flavors and texture.
Do I have to use an angel food cake pan?
While an angel food cake pan helps the cake cook evenly and maintain its height, you could use a similar tube pan, but avoid greasing it. The design is key to achieving that signature fluffy structure.
Is this cake gluten-free?
Traditional angel food cake mix contains wheat, so this recipe is not gluten-free unless you find a gluten-free cake mix alternative specifically designed for angel food cakes.
Can I reduce the spices in this recipe?
Absolutely! Feel free to adjust the cinnamon, nutmeg, cloves, and ginger to suit your personal taste. The blend in this recipe is balanced to highlight cozy fall flavors without overpowering the pumpkin.
What is the best pumpkin puree to use?
Use pure pumpkin puree like Libby’s 100% pure pumpkin for the best texture and flavor. Avoid pumpkin pie filling since it includes sugars and spices that alter the recipe’s outcome.
Final Thoughts
This Pumpkin Angel Food Cake Recipe is a brilliant way to enjoy the essence of fall with a light, airy dessert that feels both festive and fresh. It’s straightforward to make and sure to become a favorite for your seasonal gatherings or casual treat times. Give it a try, and you might just discover a new tradition that delights everyone at your table!
Print
Pumpkin Angel Food Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Angel Food Cake blends the light, airy texture of classic angel food cake with the warm spices and moisture of pumpkin puree, creating a festive and delicious dessert perfect for fall celebrations. The combination of cinnamon, nutmeg, cloves, and ginger complements the subtle sweetness of the pumpkin, resulting in a flavorful, low-fat treat that’s simple to prepare.
Ingredients
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)
Instructions
- Mix Dry Ingredients and Water: In a large bowl, whisk together the angel food cake mix, ground cinnamon, nutmeg, cloves, ginger, and water until the mixture is well combined and free of lumps.
- Incorporate Pumpkin Puree: Gently fold the pumpkin puree into the batter until just combined, being careful not to overmix to maintain the cake’s light texture.
- Bake the Cake: Pour the batter into an ungreased angel food cake pan and bake at 350°F (175°C) for 35 to 45 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
- Cool Upside Down: Immediately invert the cake pan over a wire rack and allow the cake to cool completely upside down for about 1 hour. This step preserves the airy texture of the cake.
- Remove and Serve: Once cooled, run a thin knife around the edges and center tube of the pan to loosen the cake. Carefully remove it from the pan, slice, and serve with a dollop of Cool Whip and a dash of cinnamon for extra flavor.
Notes
- Use an ungreased angel food cake pan to help the batter cling and rise properly.
- Ensure not to overmix when folding in pumpkin puree to maintain the fluffiness of the cake.
- Cool the cake upside down to prevent it from collapsing and to keep its light texture.
- Libby’s pumpkin puree is recommended for best flavor and consistency, but homemade puree can also be used.
- Serve with Cool Whip or your favorite whipped topping for a creamy complement.
