If you’re craving a show-stopping, cloud-like dessert that’s as easy to whip up as it is delicious, the Pumpkin Angel Food Cake Recipe will become your new autumn favorite. With its tender crumb, hint of warm spices, and subtle pumpkin flavor, this cake tastes like a pumpkin patch frolicked through a sweet, fluffy cloud. It’s a lighter way to enjoy the season’s best flavors, and the simplicity of the ingredients means you can create a magical treat with barely any fuss. Get ready: this cake is destined to be the star of your fall dessert table!

Pumpkin Angel Food Cake Recipe - Recipe Image

Ingredients You’ll Need

Angel Food Cake:
- 1 box (16 ounces) angel food cake mix
Pumpkin Mixture:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For Serving (Optional):
- Whipped cream or powdered sugar

How to Make Pumpkin Angel Food Cake Recipe

Step 1: Preheat Your Oven

Before you do anything else, set your oven to 350°F. Starting with a hot oven is crucial for achieving that traditional angel food rise in your Pumpkin Angel Food Cake Recipe, so don’t skip this step! While the oven heats, make sure you’ve got a 10-inch ungreased angel food cake pan ready—no prepping necessary!

Step 2: Mix the Batter

Grab a large mixing bowl and pour in the angel food cake mix. Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Gently fold these ingredients together with a spatula or large spoon, taking care not to overmix. The batter should be light and fluffy—think marshmallow, not dense bread. Overmixing can deflate your batter, so be gentle and stop as soon as it’s all incorporated.

Step 3: Pour and Bake

Carefully scrape the batter into your ungreased cake pan. It might look a little thick—that’s exactly what you want! Smooth the top so it’s even. Slide the cake into the oven and bake for 38 to 45 minutes. You’ll know it’s done when the top is golden and springs back when touched. The sweet, spicy aroma is your clue that magic is happening inside.

Step 4: Cool Upside Down

Once your cake has baked to perfection, remove it from the oven and immediately invert the pan. If your pan has little feet, use those—or carefully balance it atop a bottle inserted through the center tube. Let the Pumpkin Angel Food Cake Recipe cool completely upside down for about an hour; it keeps that airy structure while cooling.

Step 5: Release and Serve

After the cake is totally cool, run a thin knife around the edges and the center tube. Gently remove the cake from the pan. Serve slices as they are, or dress them up with a dusting of powdered sugar or a dollop of billowy whipped cream. Every forkful is pure, pumpkin-spiced joy!

How to Serve Pumpkin Angel Food Cake Recipe

Garnishes

This cake is a blank, beautiful canvas for dessert creativity! A snowfall of powdered sugar looks stunning, while a cloud of whipped cream makes every slice taste extra dreamy. Feeling fancy? A light drizzle of caramel sauce or sprinkling of toasted pecans adds a little more autumn indulgence without overpowering the delicate cake.

Side Dishes

For a truly memorable dessert spread, pair the Pumpkin Angel Food Cake Recipe with a scoop of cinnamon ice cream, roasted apples, or even a fruit salad. The cake’s airy texture and gentle spice play well alongside brighter fruit flavors or cool, creamy sides. Coffee or hot chai tea makes a comforting beverage pairing for cozy evenings.

Creative Ways to Present

To wow your guests, cut your cake into cubes for a fall-inspired trifle—layer the cake with whipped cream and caramel sauce in mason jars for cute, portable sweets. For brunch, serve slices with Greek yogurt and crunchy granola. Or use a biscuit cutter to make individual rounds and top each with candied pecans or a chocolate drizzle. The possibilities are as limitless as your imagination!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pumpkin Angel Food Cake Recipe slices tightly in plastic wrap or store in an airtight container at room temperature. This helps prevent the cake from drying out and keeps it soft for up to three days. Avoid refrigerating unless absolutely necessary, as the fridge can make angel food cake tough.

Freezing

To freeze, cut the cake into individual servings and wrap each one securely in plastic wrap, then foil. Store in a freezer-safe bag or container for up to two months. Thaw the slices at room temperature or in the refrigerator for a few hours, and your cake will retain its light, fluffy texture.

Reheating

Angel food cake is best enjoyed at room temperature, so reheating isn’t usually required. If you’d like to warm your slice slightly, microwave it for just 10–15 seconds. Any longer, and you risk drying out that lovely crumb.

FAQs

Can I use homemade angel food cake mix instead of a boxed one?

You can absolutely substitute a homemade angel food cake recipe for the boxed mix if you prefer to bake from scratch. Just make sure you prepare the base mix according to your recipe, then follow the rest of the instructions here to add pumpkin and spices. Keep in mind the process might be a bit more involved, but the pumpkin-spiced reward is worth it!

Can I make this Pumpkin Angel Food Cake Recipe gluten-free?

Yes, just use a gluten-free angel food cake mix as the base. The rest of the ingredients are naturally gluten-free, so everyone can join in on the pumpkin fun without worry.

What’s the secret to the cake’s tall, fluffy texture?

The magic is in not greasing the pan and being very gentle with the batter. The ungreased pan allows the batter to cling to the sides and climb as it bakes, while folding carefully keeps all the lovely air in for maximum fluffiness.

Can I add chocolate chips, nuts, or other mix-ins?

Mix-ins can be delicious, but they may weigh down the batter and affect the cake’s rise. If you want extra flair, consider sprinkling nuts or chocolate chips on top just before serving rather than folding them into the batter.

How can I tell when the cake is fully baked?

The top will be richly golden and gently spring back when lightly touched. You can also insert a toothpick in the center; it should come out clean. Avoid opening the oven door too soon so the cake stays lofty and proud!

Final Thoughts

I hope you find this Pumpkin Angel Food Cake Recipe as delightful and rewarding as I do every fall—there’s something magic about turning a handful of pantry staples into a dreamy, spicy cake that wows family and friends. If you’re ready for a lighter, brighter spin on pumpkin desserts, give this recipe a try soon. Happy baking!

Pumpkin Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: Emma
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the light, airy goodness of this Pumpkin Angel Food Cake that’s perfect for fall. With the warm flavors of pumpkin pie spice and cinnamon, this low-fat dessert is a delightful treat that pairs well with a dollop of whipped cream or a sprinkle of powdered sugar.

Ingredients

Scale

Angel Food Cake:

1 box (16 ounces) angel food cake mix

Pumpkin Mixture:

1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

For Serving (Optional):

Whipped cream or powdered sugar

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Instructions

Preheat the Oven: Preheat the oven to 350°F.
Mix Ingredients: In a large mixing bowl, combine the angel food cake mix with the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract until fluffy.
Pour and Bake: Transfer the batter to an ungreased 10-inch angel food cake pan. Bake for 38–45 minutes until the top is golden and springs back when touched.
Cool and Serve: Invert the pan immediately after baking and let it cool for about an hour. Run a knife around the edges to release the cake. Serve plain, with powdered sugar, or whipped cream.