Description
A light and fluffy Pumpkin Angel Food Cake infused with warm autumn spices for a perfect seasonal dessert. This recipe enhances classic angel food cake with pumpkin puree and spices like cinnamon, nutmeg, cloves, and ginger, resulting in a moist and flavorful treat that’s ideal for fall celebrations.
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, cinnamon, nutmeg, cloves, ginger, and water until the mixture is well combined and free of lumps, ensuring a smooth batter.
- Fold in Pumpkin: Gently fold the pumpkin puree into the batter just until 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 technique helps preserve the airy structure of the cake.
- 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 sprinkle of cinnamon for extra flavor.
Notes
- Use Libby’s canned pumpkin puree for best flavor and consistency.
- Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.
- Folding the pumpkin in gently prevents deflating the batter, keeping the cake light.
- Cool the cake upside down to ensure it doesn’t collapse and retains its fluffy texture.
- Serve with whipped topping or a dusting of cinnamon for an added seasonal touch.
