Fall baking season is when my kitchen truly comes alive. I love the smell of cinnamon and nutmeg floating through the house on a crisp October morning. But sometimes I want all those warm spices without the heaviness of a regular cake. That’s where this pumpkin spice angel food cake saves the day.
Angel food cake has always been one of my go-to desserts when I want something light but special. It’s fluffy, not too sweet, and honestly pretty foolproof once you get the hang of it. Adding pumpkin spice just makes it perfect for the season without weighing it down like a dense pumpkin bread would.
The best part? You can serve this with just a little whipped cream, or dress it up with some caramel sauce if you’re feeling fancy. Either way, you’ll have a dessert that feels seasonal but won’t leave anyone feeling stuffed after dinner.
Why You’ll Love This Pumpkin Spice Angel Food Cake
- Only 2 main ingredients – You just need a box of angel food cake mix and a can of pumpkin – it doesn’t get much easier than that for a homemade dessert.
- Light and fluffy texture – This cake has all the airy goodness of traditional angel food cake but with a cozy fall twist that makes it feel special.
- Quick baking time – Ready in under an hour, this cake is perfect when you need a last-minute dessert for guests or a weeknight treat.
- Healthier dessert option – Angel food cake is naturally lower in calories and fat than most cakes, and the pumpkin adds extra nutrients and moisture.
- Perfect fall flavor – The warm pumpkin spice makes your kitchen smell amazing and gives you all those cozy autumn vibes in every bite.
What Kind of Pumpkin Should I Use?
For this recipe, you’ll want to stick with canned pumpkin puree rather than trying to make your own from scratch. Libby’s 100% pure pumpkin is specifically called for here, and it’s honestly one of the best choices you can make. This brand has a consistent texture and moisture content that works perfectly with angel food cake mix, giving you reliable results every time. Make sure you’re grabbing the plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added – you want to control those flavors yourself.
Options for Substitutions
This simple cake recipe is pretty forgiving when it comes to swaps:
- Angel food cake mix: Stick with angel food cake mix for this recipe – it’s what makes this cake work so well with just two main ingredients. Other cake mixes won’t give you the same light, airy texture.
- Libby’s pumpkin puree: Any brand of 100% pure pumpkin puree will work fine. Just make sure it’s not pumpkin pie filling, which has added spices and sugar that could throw off the recipe.
- Pecans: Feel free to swap pecans for walnuts, chopped almonds, or even mini chocolate chips if you want something different. You can also leave the nuts out completely if you prefer a smooth cake.
- Pumpkin spice: Don’t have pumpkin spice? Make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. Store-bought pumpkin pie spice works too.
Watch Out for These Mistakes While Baking
The biggest mistake when making pumpkin spice angel food cake is overmixing the batter, which can deflate the airy texture that makes angel food cake so light and fluffy – gently fold the pumpkin into the cake mix just until combined. Another common error is using a greased pan, since angel food cake needs to cling to the sides of an ungreased tube pan to rise properly and maintain its height. Don’t open the oven door during the first 30 minutes of baking, as the sudden temperature change can cause your cake to collapse, and make sure to cool it upside down for at least an hour to prevent it from sinking. If you’re adding pecans, toss them in a little flour first to prevent them from sinking to the bottom of the cake.
What to Serve With Pumpkin Spice Angel Food Cake?
This light and fluffy cake is perfect on its own, but I love serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement those warm pumpkin spices. A drizzle of caramel sauce takes it to the next level, especially if you’re serving it for a fall gathering or holiday dinner. Since angel food cake has such a nice airy texture, it pairs beautifully with coffee, chai tea, or even a glass of cold milk. For an extra special touch, try dusting the top with a little extra pumpkin spice or adding some toasted pecans if you didn’t already mix them into the batter.
Storage Instructions
Keep Fresh: This pumpkin spice angel food cake stays moist and delicious when covered with plastic wrap or stored in a cake keeper at room temperature for up to 3 days. The pumpkin actually helps keep it from drying out, which is one of my favorite things about this recipe!
Refrigerate: If you want to keep your cake longer, wrap it well and pop it in the fridge for up to a week. It tastes great cold too, especially with a dollop of whipped cream on top.
Freeze: You can freeze slices of this cake wrapped individually in plastic wrap for up to 3 months. Just thaw them at room temperature for about 30 minutes before serving, and they’ll taste almost as good as fresh.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1020-1120
- Protein: 14-18 g
- Fat: 0-2 g
- Carbohydrates: 240-260 g
Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (15 oz) libby’s 100% pure pumpkin
- 1/2 cup pecans, chopped (optional)
- 1 tsp pumpkin pie spice or homemade pumpkin spice blend
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Generously spray a bundt pan with non-stick cooking spray to prevent the cake from sticking later.
Step 2: Mix All Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (15 oz) Libby’s 100% pure pumpkin
- 1/2 cup pecans, chopped (optional)
- 1 tsp pumpkin pie spice or homemade pumpkin spice blend
In a large mixing bowl, combine the angel food cake mix, Libby’s 100% pure pumpkin, pumpkin pie spice (or homemade pumpkin spice blend), and chopped pecans if you’re using them.
Mix well until the batter is smooth and evenly combined.
Remember, you don’t need to follow the instructions on the cake mix box—just use the dry mix itself.
I like to add extra pumpkin pie spice for a stronger autumn flavor!
Step 3: Bake the Cake
- cake batter from Step 2
Pour the prepared batter into the sprayed bundt pan.
Place the pan in the preheated oven and bake at 350°F (175°C) for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
Step 4: Cool and Remove from Pan
Allow the cake to cool in the bundt pan for about 10 minutes before attempting to remove it.
After it has rested, carefully invert the pan to release the cake onto a wire rack or serving plate.
I find letting the cake sit makes removal much easier and prevents breaking.
Sweet Pumpkin Spice Angel Food Cake
Ingredients
- 1 box (16 oz) angel food cake mix
- 1 can (15 oz) Libby’s 100% pure pumpkin
- 1/2 cup pecans, chopped (optional)
- 1 tsp pumpkin pie spice or homemade pumpkin spice blend
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a bundt pan with non-stick cooking spray to prevent the cake from sticking later.
- In a large mixing bowl, combine the angel food cake mix, Libby’s 100% pure pumpkin, pumpkin pie spice (or homemade pumpkin spice blend), and chopped pecans if you're using them. Mix well until the batter is smooth and evenly combined. Remember, you don't need to follow the instructions on the cake mix box—just use the dry mix itself. I like to add extra pumpkin pie spice for a stronger autumn flavor!
- Pour the prepared batter into the sprayed bundt pan. Place the pan in the preheated oven and bake at 350°F (175°C) for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
- Allow the cake to cool in the bundt pan for about 10 minutes before attempting to remove it. After it has rested, carefully invert the pan to release the cake onto a wire rack or serving plate. I find letting the cake sit makes removal much easier and prevents breaking.
