This simple and moist Pumpkin Pie Angel Food Cake is topped with a creamy homemade cinnamon cream cheese frosting.
If there is any seasonal flavor that I look forward to most when fall is on the horizon, it is pumpkin. Yes, I am that “give me all the pumpkin things” person. Give me pumpkin anything even when it is not fall. My pumpkin cravings know no seasonal boundaries.
But as the kids head back to school, and the air becomes a little crisper, and the leaves slowly start to change colors, I know that the rest of the world is ready for the season of pumpkin. And my friends, pumpkin season is indeed here. Let the delicious pumpkin spiced bombardment begin, starting with this simple yet perfect Pumpkin Pie Angel Food Cake.
The cake recipe itself is crazy easy- just 3 ingredients and you are on your way to pumpkin bliss. But then top it with a creamy homemade cinnamon cream cheese frosting? Heaven, you all. Heaven.
Ingredients
For the cake
- 1 box of angel food cake mix
- 15 oz can of pumpkin puree
- 1 tsp pumpkin pie spice
For the cinnamon cream cheese frosting
- 8 tbsp unsalted butter room temperature
- 6 oz of cream cheese softened
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 1 tsp cinnamon
Instructions
For the cake
- Preheat your oven to 350 degrees.
- In a large bowl, whisk together the angel food cake mix and the pumpkin pie spice. Then stir in the pumpkin puree until well combined. Pour into a greased 9x13 baking pan.
- Bake for 25-30 minutes, or until the edges of the cake are slightly golden brown and the centers springs back to the touch.
- Allow to cool completely on a wire rack.
For the frosting
- Once the cake has cooled, prepare your frosting.
- Using a mixer, cream together the butter and cream cheese until well combined and fluffy. Add in the vanilla. Slowly beat in the powdered sugared and then the cinnamon. Continue to beat until everything is well incorporated and the frosting is fluffy.
- You can either cut the cake into bars and then prettily pipe the frosting on each one or simply spread the frosting over the entire cake.
- Refrigerate any leftovers for up to 3 days.
- Enjoy!
Nutrition
If you loved this recipe, you might also like my…
Chocolate Screwdriver Angel Food Cake
Christine says
Ok so I was sceptical when making this as other recipes called for water and sometimes even a bit of flour. After reading some of the comments on how some didn’t turn out, I went for it anyway. Delicious! I think the key is to remember that angel food cake should not be over mixed and baked on the bottom rack of the oven. My new fall go-to dessert. I think I’ll do a whipped cream icing on top just to keep it light.
madeleine says
I also made this and it came out flat with a weird texture. The frosting was great but not the cake.
Miss Kelkie says
Mine did not come out fluffy? Looks more like brownies… Did I do something wrong? Smells great tho! Still waiting on the cool down for the taste test! 🙂
Tina says
Use a can of Pumpkin pie mix instead, just pumpkin pie mix, and angle food cake. 2 ingredients, it’s life changing.
Debbie says
plain pumpkin pie just doesn’t stand a chance with this around. can’t wait to try
joyce says
any suggestions for other flavors to add to angel food cake mix?
thanks
Erika says
I made this as a trifle with the cream cheese frosting and pecans as a crunch factor. I followed the directions loosely as I cook better than I bake and got to chatting with my sister. It turned out very good! I love it!!! I ripped up the cake put it in a serving dish, layered it with a small amount of frosting then topped that with pecans and repeated the layers until it was full. I think it will be a big hit for thanksgiving tomorrow. Thanks good recipe!
Tracy says
HI Carrie,
I can’t wait to try this! I’m thinking of cutting it horizontally once it’s done baking and then spreading a layer of home made pumpkin puree in between!
Sandra Krytus says
I want to try this in a typical angel food cake tube pan. Are you aware of any reason why this might not work?
Carrie says
It *should* work, Sandra. Just be sure to follow the directions for baking the cake in the tube pan on the box. I know there is a specified time that an angel food cake baked in a traditional pan needs to cool afterwards inverted.