Pumpkin Angel Food Cake with Ginger Whipped Cream Topping
Introducing a twist to the classic angel food cake, we bring you the unexpected yet delightful Pumpkin Angel Food Cake. This unique combination of light and fluffy cake with a hint of pumpkin, topped with ginger whipped cream, is a perfect surprise for your fall dessert table.
Thanks to the box cake mix, one of the best things about this recipe is its simplicity. You’ll be pleasantly surprised at how quick and easy it is to create this delightful fall dessert—no need for complex techniques or hard-to-find ingredients.
The Ingredients and Supplies You Need to Make Pumpkin Angel Food Cake:
The ingredients for this pumpkin angel food cake are pretty simple. Certainly, everything will be easy to find at the grocery store during the fall months.
Cake Ingredients
- Box of white angel food cake mix
- All-purpose flour
- Pumpkin pie spice
- Canned pure pumpkin
- Cold water
Topping Ingredients
- Whipping cream
- Powdered sugar
- Ground ginger
Supplies
- Tube cake pan
- Mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Electric hand mixer
- Knife
Recipe Substitutions
- Cool Whip: To save time, you can use Cool Whip instead of whipping cream. Just whisk in the ground ginger before topping the cake.
- Homemade Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, try this homemade pumpkin pie spice recipe. It is my favorite way to replace the store-bought spice! The ingredients are cinnamon, ginger, nutmeg, allspice, and cloves.
- Cream Cheese Frosting: I haven’t tried it yet, but I’m guessing this pumpkin angel food cake would also be delicious with the cream cheese frosting from this cake. You can’t go wrong with a pumpkin and cream cheese combination, right!?
How to Make Boxed Angel Food Cake Taste the BEST:
The way to make boxed angel food cake mix even better is by adding pumpkin (everything tastes better with pumpkin!). To make a light and fluffy angel food cake, follow these instructions:
Step 1: Make the batter
Toss all the cake ingredients in a glass or metal mixing bowl and mix with an electric hand mixer according to the package directions. It is essential to use an electric hand mixer here. You’ll want to beat quickly enough because of the egg whites in the mix. The egg whites are the secret ingredient to angel food cake, giving it a light and delicate texture.
Step 2: Bake the cake
Pour the pumpkin cake batter into your ungreased tube pan. Bake in a preheated oven at 350°F/175°C for 37-47 minutes. Remove the cake from the oven once the top is golden brown and the cracks are dry.
Step 3: Cool completely
Immediately turn the pan on its side and allow it to cool for about an hour. Run a knife along the edges of the pan. Place the pan upside down on a serving dish to remove the cake.
How to Make Angel Food Cake Topping
Ginger Whipped Cream is the perfect topping for this pumpkin dessert. It is light and fluffy, like the cake, and sweetened perfectly with powdered sugar. The ground ginger adds just a touch of fall flavor.
Step 1: Make whipping cream
I like to use a cold mixing bowl when making whipped cream. It speeds up the process, along with the electric beaters. Beat all your topping ingredients in a bowl until stiff peaks form.
Step 2: Top the cake
Once the cake is cool and removed from the pan, top it with a thick layer of ginger whipped cream. I use my favorite bread knife to cut the cake into uniform slices without smashing or crumbling it. I recommend a bread knife or a knife with a serrated edge for cutting.
Frequently Asked Questions
Can I use pumpkin pie filling in this recipe?
This recipe uses pumpkin puree, which is different from pumpkin pie filling. Pumpkin pie filling has added spices and sweeteners, but we don’t need all that stuff since we’re adding sweeteners and spices.
Make sure to use pure pumpkin puree, simply cooked and mashed pumpkin without any added ingredients. Pumpkin puree is the key ingredient that gives this cake its delicious pumpkin flavor!
What’s the difference between a tube cake pan and a bundt pan?
I use this Nordic Ware tube cake pan, but many people already have a bundt pan on hand. A bundt pan is a type of tube cake pan, a baking pan with a hollow tube in the center.
In contrast, a bundt pan is a type of tube cake pan with a decorative design. The tube cake pan’s design helps light cakes rise and have an airy texture. I don’t recommend a bundt pan for this recipe. But if you do, note that it may not rise as well, and you should spray the sides with oil. You can read more about different tube cake pans here.
Is angel food cake better for you than regular cake?
Maybe because angel food cake is so light and fluffy, it has a reputation for being low in sugar and better for diabetics or people watching their blood sugar.
Angel food cake is considered healthier because it contains no fat: no oil, butter, or milk. Only egg whites give it that light and fluffy texture. This recipe also uses pumpkin puree, which is a great fat replacement. This cake does have some added nutritional benefits.
It is also lower in carbohydrates than a regular boxed cake mix. However, it still has a lot of added sugars, so I wouldn’t treat this dessert as healthy. If you are watching your sugar intake, be sure to check the label. Pumpkin angel food cake will satisfy your fall sweet tooth!
More Pumpkin Recipes:
- 30 Pumpkin Recipes
- Fluffy Pumpkin Cinnamon Streusel Pancakes
- Layered Pumpkin Cheesecake Pie Recipe
- Mini Pumpkin Pies Recipe
- Air Fryer Pumpkin Donuts Recipe
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Pumpkin Angel Food Cake Mix Recipe
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
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