Description
This Pumpkin Angel Food Cake recipe is a perfect fall dessert that’s light, airy, and infused with warm spices. Combining the classic angel food cake mix with pumpkin puree and aromatic spices, it creates a moist, flavorful treat ideal for autumn gatherings and holiday celebrations.
Ingredients
Scale
Dry Mix 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 well blended and free of lumps.
- Fold in Pumpkin: Gently fold the pumpkin puree into the batter until just combined. Be careful not to overmix to maintain the cake’s light 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: Right after baking, invert the cake pan onto a wire rack and allow the cake to cool completely upside down for about 1 hour. This step preserves the airy and fluffy structure.
- Remove and Serve: Once cooled, carefully run a thin knife around the edges and center tube to loosen the cake. Remove from the pan, slice, and serve with a dollop of Cool Whip and a sprinkle of cinnamon for a delightful presentation.
Notes
- Do not grease the angel food cake pan to ensure the cake clings properly and rises well.
- Be gentle when folding in pumpkin puree to keep the batter light and airy.
- Cooling the cake inverted is essential to prevent it from collapsing.
- Using Libby’s pumpkin puree is recommended for best flavor and consistency.
- Serve with whipped cream or a dusting of powdered sugar for added sweetness.
