Oh my gosh, have you ever tried Pumpkin Spice Angel Cake? It’s so light and fluffy, like eating a sweet little cloud. I just had to tell you how yummy it is.

At first, I thought it would be hard to make. But guess what? It’s super easy and smells so cozy while baking.

If you love soft cakes with warm spice, you’ll be so happy with this. Let me show you how simple it is to make at home!

Why You’ll Love This Recipe

Fluffy and Light: This angel cake has the perfect melt-in-your-mouth texture, making it the ideal base for rich pumpkin spice flavors.
Autumn Flavors: The blend of pumpkin puree and pumpkin pie spice creates the quintessential fall taste you crave.
Simple Ingredients: Made with easy-to-find ingredients, this cake is simple to prepare but feels indulgent.
Perfect for Fall Occasions: Whether it’s Thanksgiving, Halloween, or just a cozy autumn afternoon, this dessert is a great fit for any fall event.
Delicious Frosting: The cinnamon cream cheese frosting adds just the right amount of sweetness to complement the spiced cake.

Required Kitchen Tools

To make this Pumpkin Spice Angel Cake, you won’t need a ton of fancy equipment. Here’s what you’ll need to get started:

Angel Food Cake Pan: A 10-inch tube pan is ideal for this cake, but any angel food cake pan should work.
Mixing Bowls: One large bowl for the cake batter and a medium-sized bowl for the frosting.
Electric Mixer: An electric hand mixer or stand mixer will make whipping up the frosting easier.
Rubber Spatula: For folding in ingredients and scraping down the sides of your bowl.
Measuring Cups and Spoons: To get those ingredients just right.
Wire Rack: For cooling the cake before frosting.

Ingredients

Here’s everything you’ll need to make this cake (don’t worry, I’ve broken down the quantities in the recipe card below):

Cake Ingredients:

Angel Food Cake Mix: A box of angel food cake mix (16 ounces) is the base for this recipe, making it quick and easy.
Canned Pumpkin Puree: You’ll need 15 ounces of canned pumpkin puree for the perfect texture and flavor. Be sure not to get pumpkin pie filling, which contains sugar and spices.
Pumpkin Pie Spice: 1 teaspoon of pumpkin pie spice adds a rich, aromatic flavor that defines this fall dessert.

Frosting Ingredients:

Unsalted Butter: ½ cup (room temperature) will help create a creamy, smooth frosting.
Cream Cheese: 6 ounces (softened) for that luscious, tangy flavor that balances the sweetness.
Vanilla Extract: ½ teaspoon of vanilla extract adds depth to the frosting.
Powdered Sugar: 2 ½ cups of powdered sugar will give the frosting its perfect, smooth consistency.
Ground Cinnamon: 1 teaspoon of ground cinnamon in the frosting adds an extra layer of spice.

Variations for Pumpkin Spice Angel Cake

While this Pumpkin Spice Angel Cake recipe is already packed with flavor, there are a few fun variations you can try to make it your own:

Add Nuts: Chopped pecans or walnuts would make a great addition to the cake batter or sprinkled on top of the frosting for crunch.
Use Brown Sugar in the Frosting: For a deeper, more caramelized sweetness, try replacing some of the powdered sugar with brown sugar in the frosting.
Make it Gluten-Free: Use a gluten-free angel food cake mix to make this dessert gluten-free without compromising on taste or texture.
Spice it Up: If you love a little more heat in your pumpkin spice, feel free to add a pinch of cayenne or chili powder to the frosting or cake for an unexpected kick.
Add Chocolate: You can drizzle melted chocolate over the top of the frosting or mix in some chocolate chips for a chocolate-pumpkin combo.

Step-by-Step Instructions

Here’s how to make the Pumpkin Spice Angel Cake from start to finish:

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). While the oven is heating, prepare your angel food cake pan by making sure it’s clean and ungreased. Angel food cakes need to climb up the sides of the pan as they bake, and greasing the pan can cause them to fall and not rise properly.

2. Prepare the Cake Batter

In a large mixing bowl, combine the angel food cake mix, canned pumpkin puree, and pumpkin pie spice. Use an electric mixer to beat everything together on medium speed for about 2 minutes until the batter is smooth and well-combined.

3. Bake the Cake

Pour the batter into the prepared angel food cake pan, spreading it out evenly. Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched. You can also insert a toothpick into the center to make sure it comes out clean.

4. Cool the Cake

Once baked, remove the cake from the oven and place the pan upside down on a wire rack. Let it cool completely in the pan. This will help the cake maintain its light, airy texture.

5. Prepare the Frosting

While the cake is cooling, make the frosting. In a medium mixing bowl, beat the softened cream cheese and butter together using a hand mixer until the mixture is smooth and creamy. Add the vanilla extract and ground cinnamon, mixing until combined. Gradually add the powdered sugar, ½ cup at a time, and beat until the frosting is light and fluffy.

6. Frost the Cake

Once the cake is fully cooled, carefully remove it from the pan. Use a rubber spatula or a butter knife to spread the cinnamon cream cheese frosting generously on top of the cake. You can spread it evenly or swirl it for a decorative effect.

7. Serve and Enjoy

Slice the cake into wedges and serve. You can garnish the cake with extra cinnamon, pecans, or even a drizzle of caramel sauce for a festive touch. Enjoy the light, fluffy texture of the angel food cake combined with the rich pumpkin spice flavors in each bite!

How to Serve Pumpkin Spice Angel Cake

This Pumpkin Spice Angel Cake is a versatile dessert that can be served in a variety of ways:

With Coffee or Tea: This cake pairs wonderfully with a cup of hot coffee or spiced tea for a cozy afternoon snack.
Topped with Whipped Cream: Add a dollop of whipped cream on top for an extra touch of indulgence.
With Ice Cream: Vanilla or cinnamon ice cream would be an excellent complement to this spiced cake.
For Holiday Parties: Serve this cake as a crowd-pleasing dessert for Thanksgiving, Halloween, or any fall-themed celebration.

Storing Pumpkin Spice Angel Cake

If you have leftovers (or if you just want to make the cake ahead of time), here’s how to store it:

Unfrosted Cake: Store the angel food cake at room temperature in an airtight container or covered with plastic wrap for up to 3 days.
Frosted Cake: Store any leftover frosted cake in the refrigerator in an airtight container for up to 4 days. Be sure to let the cake come to room temperature before serving for the best flavor and texture.

Can You Freeze This Cake?

Yes, you can freeze the unfrosted cake. Once the cake has completely cooled, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to serve, thaw the cake at room temperature and frost it when ready.