Pumpkin Angel Food Cake


  • 16 ounces angel food cake mix
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup solid-pack pumpkin
  • 1 cup cold water
  • 12 ounces whipped topping
  • 1 1/2 teaspoons pumpkin pie spice or add more to your liking
  • 1/2 cup powdered sugar


  • Preheat oven to 350°F. Move the oven rack to the lowest rack.
  • In a stand mixer or with a hand mixer, beat the cake mix, flour, pumpkin, spice and water on low speed 30 seconds. Then beat it on medium speed 1 minute. Pour the batter into an ungreased 10-inch angel food cake pan.
  • Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Remove the cake from the oven and immediately turn the pan upside down onto a glass bottle or support it with glass cups. Let it sit upside down for about 2 hours or until cake is completely cool. Using a knife, loosen the cake from the sides of the pan and invert the cake to a serving plate. Use a long serrated knife to cut the cake in half horizontally to make two layers.
  • For the frosting, fold together the Cool Whip, pumpkin pie spice and powdered sugar in a bowl. Spread half of the frosting on top of one of the cake layers. Then place the other cake layer on top. Top the cake with the remaining frosting.
  • Store in the refrigerator.

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