Description
A light and airy Pumpkin Angel Food Cake, infused with warm autumn spices like cinnamon, nutmeg, cloves, and ginger. This easy-to-make cake uses a boxed angel food cake mix combined with pumpkin puree for a moist, flavorful dessert perfect for fall gatherings or any time you crave a spiced, fluffy treat.
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 well combined and no lumps remain.
- Fold in Pumpkin: Gently fold the pumpkin puree into the batter until just combined, taking care 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 35-45 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 the cake cool completely upside down for about 1 hour. This step helps preserve the cake’s airy texture.
- Remove and Serve: Once cooled, carefully run a thin knife around the edges and 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 if desired.
Notes
- Use an ungreased angel food cake pan to allow the batter to cling as it bakes, which is essential for the cake’s structure.
- Do not overmix once the pumpkin is added; overmixing can deflate the batter and result in a dense cake.
- Cooling the cake upside down is crucial to prevent it from collapsing and to maintain its signature light texture.
- Libby’s pumpkin puree is recommended for consistent results and optimal flavor.
- For a dairy-free option, serve with coconut whipped cream instead of Cool Whip.
