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)
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.
