Pumpkin Angel Food Cake Mix Recipe

Pumpkin Angel Food Cake with Ginger Cream Filling

A pumpkin angel food cake?! That’s probably not what you’d expect when you think of angel food cake or pumpkin, but this recipe is actually a very tasty combo. The cake is light and fluffy, as angel food cake should be, with a yummy hint of pumpkin and a lightly sweetened ginger whipped cream to top it off.

I find this to be the perfect treat to serve during fall or during the holidays, but you could really have it whenever! One of my favorite things about this recipe is how easy and quick it is to make thanks to the box cake mix.

Ingredients

The ingredients for this pumpkin angel food cake are pretty simple. I already had everything in my pantry, except the whipping cream. If you don’t have pumpkin pie spice on hand, try this homemade pumpkin pie spice recipe. It works really well to replace the store-bought spice!

Directions

Just toss all of the cake ingredients in a glass or metal mixing bowl and mix it up with an electric hand mixer, according to the instructions. Then, pour the pumpkin cake batter into your ungreased tube pan.

By the way, if you’re in the market for a good tube cake pan, I highly recommend this Nordic Ware one.

Preparing for Filling

You’ll need to slice your pumpkin angel food cake in half so you can add the filling. Speaking of good products, my favorite bread knife made easy work of slicing the cake in half horizontally. I strongly recommend it. Or if you have an electric knife, that would probably work well too.

Adding the Ginger Whipped Cream

The whipped cream is perfectly sweetened with a little powdered sugar and the ground ginger adds the just a touch of fall flavor. It goes perfectly with the pumpkin angel food cake – light and flavorful! In fact, my husband proclaimed the ginger whipped cream to be the best part.

I haven’t tried it yet, but I’m guessing this pumpkin angel food cake would also be delicious with the whipped cream cheese frosting from this cake too. You can’t go wrong with the combination of pumpkin and cream cheese, right!?

More Pumpkin Recipes:

• 30 Pumpkin Recipes
• Fluffy Pumpkin Cinnamon Streusel Pancakes
• Layered Pumpkin Cheesecake Pie Recipe
• Easy Pumpkin Cookies Recipe
• Soft Pumpkin Molasses Cookies

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Pumpkin Angel Food Cake Mix Recipe

Whip up this easy pumpkin angel food cake for a simple holiday dessert!

5 / 5 ( 1 Review )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 47 minutes minutes

Total Time: 1 hour hour 2 minutes minutes

Serves: 10

Adjust Servings: 10

US CustomaryMetric

Equipment

• Large bowl
• 9x13-inch pan

Ingredients

For the Cake:

• 1 box white angel food cake mix
• 1 tablespoon all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• ¾ cup canned pure pumpkin
• 1 cup cold water

For the Filling:

• 2 cups whipping cream
• ¼ cup powdered sugar
• 1 teaspoon ground ginger

Instructions

• Adjust oven rack to lowest position. Preheat oven to 350°F/175°C.
• In a large glass or metal bowl, beat the cake ingredients with an electric mixer on low speed for 30 seconds. Then beat on medium speed for 1 minute. Pour the batter into an ungreased 10-inch angel food cake pan.
• Bake for 37-47 minutes, until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto a heatproof funnel or glass bottle. Let hang about 2 hours, or until cake is completely cool. Loosen cake from side of pan with knife or long spatula. Turn cake upside down onto serving plate.
• Whisk the powdered sugar and ginger together. In chilled large bowl, beat whipping cream and powdered sugar with a mixer on high speed until soft peaks.
• Serve the pumpkin angel food cake topped with the whipped cream. Sprinkle with additional pumpkin pie spice, if desired.

Nutrition

Calories: 352kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Sodium: 393mg | Fiber: 1g | Sugar: 31g

Recipe Source: Betty Crocker