Pumpkin Angel Food Cake
Delight in the light, fluffy texture of this Pumpkin Angel Food Cake—a heavenly fusion of fall flavors and airy perfection. This recipe combines the ease of an angel food cake mix with the cozy warmth of canned pumpkin puree, cinnamon, nutmeg, ginger, and cloves for a spiced treat that's ideal for autumn gatherings or holiday celebrations. With just 10 minutes of prep time and a simple yet foolproof technique, this cake bakes to golden perfection and cools upside-down to maintain its signature height. Serve it unadorned for a guilt-free dessert or dust it with powdered sugar and pair with a dollop of whipped cream for an elegant touch. Whether you're craving a light post-dinner treat or an impressive bake for guests, this Pumpkin Angel Food Cake is a seasonal showstopper that’s as easy as it is delicious!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 box Angel food cake mix
- 1 cup Canned pumpkin puree (unsweetened)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and free of grease. Do not grease the pan.
In a large mixing bowl, combine the angel food cake mix, canned pumpkin puree, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract. Using an electric mixer or whisk, gently mix the ingredients until fully combined, being careful not to overmix and deflate the batter.
Pour the prepared batter into the ungreased angel food cake pan, spreading it evenly.
Place the pan in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
Remove the cake from the oven and immediately invert the pan onto its feet or over a bottle if the pan lacks feet. Let the cake cool completely in this inverted position to prevent it from collapsing.
Once the cake has cooled, run a thin knife around the edges of the pan to loosen the cake. Carefully remove it from the pan using the center tube to lift it out.
If desired, sift powdered sugar over the top as a garnish before serving.
Slice and enjoy your Pumpkin Angel Food Cake as is or with a dollop of whipped cream.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 430.5 g | 157% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 302.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
