This pumpkin angel food cake is a simple and delicious recipe to whip up this holiday season. With less than one week until Thanksgiving, you’re probably already well into planning your dinner menu, but this cake is so easy to make that it’s worth adding on. Just add pumpkin puree, vanilla and spices to a boxed angel food cake mix. The result is a light and spongy cake with a fall flavor that’s just right for this time of year.
Because angel food cake is a lighter dessert, it pairs perfectly with whipped cream instead of a thick frosting. To make it a little special, the whipped cream in this recipe gets extra flavor by adding salted caramel topping. No decorating skills necessary for this dessert. Just add a dollop of whipped cream to sliced pieces of cake when you’re ready to serve.
Recipe tip: This cake is a great make-ahead dessert for Thanksgiving and holiday parties. If kept in an air-tight container, the cake will stay soft and fresh for several days. The whipped cream can also be made in advance, as long as it is stored in an air-tight container in the refrigerator. Just whisk the whipped cream a little more if it seems to get runny when you’re ready to serve.
Pumpkin angel food cake:
- 1 box angel food cake, plus ingredients to prepare (Duncan Hines® Signature Angel Food Cake used here)
- 1 cup canned pumpkin puree (Libby’s® 100% Pure Pumpkin used here)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- Move oven rack to the lowest setting possible. Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the pumpkin, vanilla and spices.
- In another bowl, combine the angel food cake mix and ingredients according to box.
- Fold in 1/4 of the cake mix batter into the pumpkin mixture. Gently fold in the rest of the batter.
- Pour pumpkin cake batter into an ungreased angel food cake pan.
- Bake for 40-45 minutes, or until the cake is golden brown and the top springs back when touched.
- Immediately turn the pan upside down on top of a wire cooling rack.
- After allowing the cake to cool upside down for 1 hour, run a knife carefully along the edges of the pan and release the cake onto a plate.
- Serve with whipped cream (recipe below.)
Salted caramel whipped cream:
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 Tablespoon sugar
- Pinch of salt
- 5 Tablespoons Smucker’s® Simple Delight™ Salted Caramel Topping
- Place the whipping cream, vanilla sugar and salt in a mixing bowl.
- Using an electric mixer with a whisk attachment, whip until a fluffy cream forms.
- Add the caramel sauce and whip some more.
- Store in an air-tight container in the refrigerator until ready to serve. If the cream starts to get runny, just whip up again with a hand whisk as needed.