Pumpkin angel food cake just might become your new go-to dessert. It’s an easy cake mix recipe that’s dressed up with pumpkin puree, pumpkin pie spice, and OJ, then drizzled with a citrus cinnamon glaze for a delicious and simple pumpkin cake that’s perfect for potlucks or holiday parties.
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You’re going to love this.
Easy, easy. Angel food cake transitions beautifully into fall with just a few simple pantry ingredients you can mix together in just a few minutes.
Dressed up cake mix. I love easy dessert recipes that start with a cake mix, but end up with something that in no way resembles something that came from a box.
Super flavorful. This pumpkin angel food cake is as light as you’d expect an angel food cake to be, but the addition of pumpkin and pumpkin pie spice make it warmer and cozier than before. And swapping out OJ for the water on the cake mix box adds another layer of flavor.
OJ cinnamon drizzle. A basic powdered sugar glaze gets ready for fall with a teaspoon of cinnamon and orange juice instead of milk or water. Once you use OJ, you may never use water or milk in your glaze recipes again.
How to make pumpkin angel food cake with cinnamon drizzle
Move your oven rack to the lowest position. Heat the oven to 350.
In a large bowl, combine angel food cake mix, flour, pumpkin pie spice, pumpkin puree, and orange juice.
Mix on low for one minute then on high for 2-3 more minutes.
Pour mixture into angel food cake pan.
Bake for 35-45 minutes or until the top is brown and the cracks are dry.
Immediately turn the pan upside down on a rack or a glass bottle and let it cool completely, about 2 hours. With a knife, loosen the cake from the pan and invert the cake onto a rack over a baking sheet.
Make the cinnamon drizzle. Mix the powdered sugar, cinnamon, and the orange juice — one tablespoon at a time — until the glaze reaches a drizzling consistency.
Spoon the glaze over the cake.
Store your pumpkin angel food cake tightly covered.
Pumpkin Angel Food Cake with Cinnamon Drizzle
Ingredients
Cake
- 1 box angel food cake mix
- 1 tablespoon flour
- 2 teaspoons pumpkin pie spice
- ¾ cup pumpkin puree
- 1 cup orange juice
Cinnamon Glaze
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 2-3 tablespoons orange juice
Instructions
- Move your oven rack to the lowest position. Heat the oven to 350.
- In a large bowl, combine angel food cake mix, flour, pumpkin pie spice, pumpkin puree, and orange juice.
- Mix on low for one minute then on high for 2-3 more minutes.
- Pour mixture into angel food cake pan. Bake for 35-45 minutes or until the top is brown and the cracks are dry.
- Immediately turn the pan upside down on a rack or a glass bottle and let it cool completely, about 2 hours. With a knife, loosen the cake from the pan and invert the cake onto a rack over a baking sheet.
- Make the cinnamon drizzle. Mix the powdered sugar, cinnamon, and the orange juice — one tablespoon at a time — until the glaze reaches a drizzling consistency. Spoon the glaze over the cake.
- Store your pumpkin angel food cake tightly covered.
Nutrition
Craving More Pumpkin Desserts? Try These Next
Mini Pumpkin Pies with Gingersnap Crusts
Pumpkin Gingersnap Cookie Pops
My Kitchen Essentials for Making Pumpkin Angel Food Cake
Nordic Ware Angel Food Cake Pan
Cooling Racks
Cake Carrier
This is my favorite angel food cake, it is so moist and has such good flavor.