Easy to Make Pumpkin Angel Food Cake Recipe

Light, Fluffy & Perfect for Fall (Think Brunch to Thanksgiving!)

Fall is my favorite time of year for baking, and I absolutely love pumpkin—it’s so versatile for sweet or savory recipes. This pumpkin angel food cake is light, pretty, and fits the cozy fall vibe perfectly—think easy weekend brunch or even a beautiful addition to your Thanksgiving dessert table. We start this easy and oh so simple recipe with a box of angel food cake mix (hello, shortcut! No judgement here!) but we level it up when we whisk in pumpkin puree and warm spices. Then finish with a perfectly fluffy ginger whipped cream that tastes like autumn in a bite.

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Ingredients & Supplies You Need

The ingredients for this pumpkin angel food cake are pantry-friendly and easy to find in fall.

Cake Ingredients

• 1 box angel food cake mix (the “add water only” kind)
• All-purpose flour
• Pumpkin pie spice
• Canned pure pumpkin (pumpkin puree)
• Cold water

Topping Ingredients

• Whipping cream (heavy cream)
• Powdered sugar
• Ground ginger

Supplies

• Tube cake pan
• Mixing bowl & electric hand mixer
• Rubber spatula
• Measuring cups & spoons
• Serrated bread knife (for clean slices)

Easy Substitutions

• Cool Whip: Save time by folding the ginger into thawed Cool Whip.
• No pumpkin pie spice? Make your own with our favorite homemade pumpkin pie spice blend.
• Cream cheese frosting: For a richer finish, try the cream cheese frosting from our Chocolate Cookie Cake—pumpkin + cream cheese is always a win.

How to Make Boxed Angel Food Cake Taste the BEST

Step 1: Make the batter

Add all cake ingredients to a clean glass or metal bowl. Beat with an electric hand mixer following the box guidance—whip vigorously so the egg whites in the mix incorporate enough air for that classic angel-food lift.

Step 2: Bake

Pour the batter into an ungreased tube pan. Bake at 350°F (175°C) for 37–47 minutes, until the top is golden and the surface cracks look dry.

Step 3: Cool completely (key for structure!)

Immediately invert the pan and cool completely (about 1 hour). Run a knife along the edges, then unmold onto a serving plate. (Inverting prevents collapse and keeps that fluffy, cloud-like crumb.)

How to Make the Ginger Whipped Cream

Step 1: Whip the cream

Chill the bowl and beaters for speed. Beat cream, powdered sugar, and ginger to stiff peaks.

Step 2: Top & slice

Spread a thick layer over the cooled cake. Slice with a serrated bread knife for clean, airy slices that won’t squash.

Printable Recipe

Easy Pumpkin Angel Food Cake Mix Recipe

Enjoy the light, airy Pumpkin Angel Food Cake, a delightful fall dessert topped with ginger whipped cream for a seasonal twist.

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
• Tube cake pan angel food cake pan or bundt 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 Topping:

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

Instructions

• Adjust oven rack to the 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 tube cake pan.
• Bake for 37-47 minutes, until the crust is dark golden brown and the cracks are dry. Immediately flip the pan upside down on a cooling rack for about 2 hours or until the cake is completely cool. Loosen the cake from the side of the pan with a knife or long spatula. Slice the cake onto a serving plate.
• Whisk the powdered sugar and ginger together. In a large chilled bowl, beat whipping cream and powdered sugar with an electric mixer at high speed until soft peaks form.
• Serve the pumpkin angel food cake topped with ginger 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

Pumpkin Angel Food Cake FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No—use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices; this recipe balances sweetness and spice separately for the best pumpkin angel food cake texture and flavor.

Tube pan vs. Bundt pan—what’s best?

A straight-sided tube pan helps angel food rise higher and unmold cleanly. A Bundt pan’s designs can hinder lift; if you must use one, lightly oil the sides and expect a slightly denser result.

How do I store pumpkin angel food cake?

Keep covered in the refrigerator for up to 3 days. For longer storage, slice and freeze (without whipped cream) up to 2 months; thaw in the fridge and top before serving.

Can I make this ahead for brunch or Thanksgiving?

Yes—bake the cake a day ahead, keep it covered at room temp (unglazed), and whip the cream right before serving. It’s a gorgeous, make-ahead fall dessert that travels well.

More Pumpkin Recipes You’ll Love

• 30 Pumpkin Recipes
• Fluffy Pumpkin Cinnamon Streusel Pancakes
• Layered Pumpkin Cheesecake Pie
• Mini Pumpkin Pies
• Air Fryer Pumpkin Donuts

Baking nerd note: Want more science on angel food structure and why inversion matters? See tips from King Arthur Baking.