Description
This Pumpkin Angel Food Cake is a light, fluffy dessert that beautifully combines the airy texture of classic angel food cake with the warm spices and rich flavor of pumpkin puree. Perfect for fall gatherings or anytime you crave a seasonal treat, it’s easy to make and delightful to serve with a dollop of whipped topping and a sprinkle of cinnamon.
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)
Instructions
- Mix dry ingredients and water: In a large bowl, whisk together the angel food cake mix, cinnamon, nutmeg, cloves, ginger, and water until well combined and there are no lumps.
- Fold in pumpkin puree: Gently fold the pumpkin puree into the batter until just combined. Be careful not to overmix to maintain the cake’s light texture.
- Pour batter and bake: Pour the batter into an ungreased angel food cake pan. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a wooden skewer inserted in the center comes out clean.
- Cool cake upside down: Immediately invert the cake pan onto a wire rack. Let the cake cool completely upside down for about 1 hour to help preserve its airy texture.
- Remove and serve: Once cooled, run a thin knife around the edges and center tube of the pan to loosen the cake. Carefully remove the cake from the pan. Slice and serve with a dollop of Cool Whip and a dash of cinnamon.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that might alter the flavor.
- Do not grease the angel food cake pan; it helps the cake rise properly.
- Folding the pumpkin puree gently maintains the airy texture of the cake.
- Cooling the cake upside down prevents it from collapsing and keeps it fluffy.
- For added flavor, you can sprinkle some cinnamon or nutmeg on top before serving.
