When you think of Angel Food cake, what do you think of? Light, airy perfection? Summer BBQs? Topped with fruit and whipped cream? All very delicious and all quintessential summer.
This spin on Angel Food cake is the perfect way to take a beloved summer classic and bring it indoors by the fire for a delicious cozy dessert without the heaviness of most fall desserts!
This dessert has to be one of my most beloved, cherished desserts I make for one very simple reason: my mom used to make it for me. Now, my mom is not a baker, not a cook, not really a fan of being in the kitchen. So the fact that she decided to make this cake for me, one day, when I was younger was really amazing! Ever since I took that first bite, I knew that this cake was my one true love! Even still to this day, I can take a bite of that cake and be transported to a little girl, sitting in my mom’s kitchen, so excited the weekend was here and I had the whole weekend to spend with my mom and sister!
I think that’s why I love food so much. Food has a way of telling a story in each bite, and each story has its own beautiful memory or loved one attached to it. That’s a really wonderful gift to be able to give someone a little bit of love in each bite.
The original recipe was slightly different using applesauce instead of pumpkin, that recipe might be coming to you later (hint hint). But I really wanted to try and infuse some pumpkin flavor into this cake and it worked beautifully!
I do have a couple of little notes to pass on! First, take your time incorporating the pumpkin into the batter. The batter is light and airy, as any classic Angel Food cake should be, and the pumpkin is a little bit denser. You want to carefully fold the pumpkin into the batter so you don’t deflate any of the egg whites!
Secondly, it’s very important to invert your pan right as it comes out of the oven! Most cakes have leavening agents in them to help the cakes rise while they bake. After the baking, when the cake’s temperature evens out, the leavening agents relax and sink back down into the cake. Angel Food cake is known for being very light and airy, so in order to prevent gravity from taking over and the cake sinking down after baking, you have to invert the pan so gravity pulls the cake up when flipped back over! Don’t worry about your cake falling out of the pan! The cake batter will go into an ungreased pan, so the cake will actually stick to the pan. This is why you’ll need to use a knife to gently help the cake out of the pan!
Thirdly, you might notice the top of your cake is a little bit sticky. This has happened to me a few times, don’t worry it still tastes good! Angel Food Cake is a little bit finicky in this way, where the weather really takes a toll on the cake. If you are in an area of high humidity the moisture in the air can make the top of your cake sticky! To prevent this, just bake the cake in the oven for a bit longer!
Fourth, I suggest cutting the cake with a serrated knife! Sort of like cutting a soft piece of bread, you want to use a sawing motion to cut through the cake, as opposed to pushing down through the cake. Angel Food cake is pretty soft, so you want to be gentle with it.
1 box of Angel Food cake mix
1 cup of water
1 cup of pumpkin
1 and 1/2 teaspoons of pumpkin pie spice
A pinch of salt
Whipped cream, garnish
Chopped pecans, garnish
Add the cake mix and water to a large bowl and begin to mix together on a low speed for about thirty seconds! Slowly increase the speed to high and whip the cake for another minute.
Add in the pumpkin and pumpkin pie spice. Gently, as to not deflate the cake, fold in the pumpkin. Folding means to take a spatula and scoop down to the bottom and then fold the batter on top of itself, hence the name fold!
Once the pumpkin has been fully mixed in, spoon the batter into an ungreased tube pan! Place in a 350-degree oven for about 35-40 minutes!
Immediately take it out of the oven and put it upside down for an hour! Then, take a butter knife and loosen up the edges of the cake! Gently flip the cake back over and tap the bottom of the pan to help the cake fall out!
Serve with a dollop of whipped cream and a couple of chopped pecans for an extra crunch factor!
This cake is seriously fall on a plate! It’s so warm and flavorful, but still having that beautiful lightness of a classic Angel Food cake. Adding the pumpkin and pumpkin pie spice just takes this dessert from the summer BBQ to the cozy comfort of fall!