Pumpkin Angel Food Cake with Cinnamon Icing

4.73 from 11 votes

Pumpkin Angel Food Cake with Cinnamon Icing

Pumpkin Angel Food Cake is a cozy fall dessert with pumpkin puree, pumpkin spice, and an irresistible maple cinnamon drizzle. It's a bit denser than traditional angel food cake, but still light and fluffy and full of rich pumpkin flavors.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 236kcal

Author: Cara Lanz

Ingredients

Cake

1 box 16 oz. angel food cake mix 1-step just-add-water type
2 tablespoons flour
2 teaspoons pumpkin pie spice
1 ¼ cup pumpkin puree
1 cup orange juice or water

Maple Cinnamon Icing

1 cup powdered sugar, sifted
¼ cup pure maple syrup
2 tablespoons melted butter
1 teaspoon cinnamon
½ teaspoon vanilla extract
1 pinch salt

Instructions

Pumpkin Angel Food Cake

Move your oven rack to the lowest position. Heat the oven to 350.
In a large glass or metal bowl, whisk together the angel food cake mix, flour, and pumpkin pie spice. Add the pumpkin puree and orange juice or water. Mix on low for 30 seconds, then on medium speed for one minute.
Pour mixture into ungreased angel food cake pan. Run a thin knife through the batter to break up any air bubbles. Bake for 35 minutes or until the top is golden brown with dry cracks. Internal temperature should reach 206.
Immediately turn the pan upside down on a rack or a glass bottle and cool completely, about 2 hours.
To remove from the pan, run a knife around the edge of the cake and remove the side piece. Run the knife along the bottom of the cake and around the center tube. Gently lift the cake off of the tube and place on a cake plate.

Cinnamon Icing

Sift the powdered sugar into a small bowl. Add the rest of the ingredients and stir until smooth. Immediately drizzle over the cake.
Carefully cut cake with a long serrated knife, using a sawing motion so you don't flatten the cake.
Store your pumpkin angel food cake tightly covered at room temperature or in the refrigerator for up to 4 days.

Notes

Make angel food cake in a glass or metal bowl. Plastic bowls can have traces of fat from previous uses that can deflate the whipped egg whites.
Before placing the angel food cake pan in the oven, run a knife through the batter to remove any air bubbles.
Let the cake cool upside down until it's completely cool, about 2 hours.
A serrated knife works best for cutting angel food cake without smashing it.

Nutrition