Pumpkin Pie Angel Food Cake
User Reviews
4.5
Pumpkin Pie Angel Food Cake
Description
Pumpkin Pie Angel Food Cake uses angel food cake mix blended with pumpkin puree and pumpkin pie spice, baked in a 9x13-inch pan until slightly golden and springy to the touch. The pumpkin adds moisture and warm spice, yielding a soft crumb distinct from classic angel food cake.
The frosting combines butter, cream cheese, vanilla, powdered sugar, and ground cinnamon, whipped until fluffy. This topping adds richness and a gentle cinnamon note that complements the pumpkin flavor. The cake slices easily and holds the frosting well once fully cooled.
This cake is well suited for fall gatherings or dessert when a lighter pumpkin cake is desired. Leftovers should be refrigerated and covered, lasting up to three days to keep the frosting stable and the cake fresh.
Ingredients
Cake
- 16 ounces angel food cake mix (1 box)
- 15 ounces pumpkin puree canned
- 1 teaspoon pumpkin pie spice
Frosting
- ½ cup butter at room temperature, unsalted
- 6 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
Instructions
Cake
- Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking dish and set it aside.
- In a large bowl, whisk together the angel food cake mix and pumpkin pie spice. Then stir in the pumpkin puree until well combined. Pour the cake batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the edges of the cake are slightly golden brown and the centers springs back to the touch.
- Remove from the oven and allow to cool completely on a wire rack. (If the cake isn't cooled all the way, the frosting will melt.)
Frosting
- Using a stand mixer or hand mixer, beat together the butter and cream cheese until well combined and fluffy, about 2 minutes. Mix in the vanilla. Beat in the powdered sugared 1/2 cup at a time before adding the cinnamon. Continue to beat until everything is well incorporated and the frosting is fluffy, about 2-3 minutes.
- Once the cake has cooled completely, you can cut it into 12 slices and pipe the frosting onto each slice, or simply spread the frosting over the entire cake before cutting.
Notes
- Refrigerate covered leftovers for up to 3 days to maintain cake and frosting quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 367kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 359mg | 15% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 5943IU | 119% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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