Pumpkin Angel Food Cake


Start with box cake mix to create this shortcut cake recipe. The addition of canned pumpkin adds a fun flavor twist and extra moistness to this angel food cake.

Prep Time:
15 mins
Bake Time:
35 mins
Total Time:
50 mins


  • 1 15-16 ounce package angel food cake mix

  • 1 cup cold water

  • ¾ cup canned pumpkin

  • 1 tablespoon all-purpose flour

  • 1 ½ teaspoon pumpkin pie spice

  • 1 ½ cup powdered sugar

  • 2 - 3 tablespoon orange juice

  • ¼ cup pumpkin seed (pepitas), toasted (optional)


  1. Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. In a very large bowl combine cake mix, water, pumpkin, flour, and pumpkin pie spice. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 1 minute, scraping sides of the bowl as needed. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets. Bake 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the pan, about 2 hours. Loosen sides of cake from pan; remove cake from pan. Place cake on a serving platter.

  2. Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice to reach drizzling consistency. Drizzle orange icing over cake. Sprinkle with toasted pepitas, if desired.

    Pumpkin Angel Food Cake
    Matthew Clark

Nutrition Facts (per serving)

198 Calories
48g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 198
% Daily Value *
Sodium 293mg 13%
Total Carbohydrate 48g 17%
Total Sugars 37g
Protein 3g
Vitamin C 2mg 10%
Calcium 61mg 5%
Iron 0.4mg 2%
Potassium 72mg 2%
Folate, total 18.7mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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