Pumpkin Angel Food Cake

Looking for a unique pumpkin dessert recipe? Give this easy, light Pumpkin Angel Food Cake recipe a try. You’ll love the simple spiced whipped topping. 

easy pumpkin angel food cake with cake mix

Pumpkin Angel Food Cake

If you’re looking for an easy Thanksgiving dessert to take to a family gathering or potluck, give this pumpkin angel food cake recipe a try! It’s a simple recipe with solid-pack pumpkin and pumpkin spices added to a traditional angel food cake mix.

This cake is finished simply with spiced Cool Whip topping, but if you’d like, you can make stabilized whipped cream and spice it as the recipe suggests for a more homemade flavor to the cake.

Needing an angel food cake pan? We like this one!

It’s the perfect way to turn a classic angel food cake into a pumpkin spice dream!

Click Here for the Full Recipe on Tastes of Lizzy T.

You may also like our Brown Sugar Angel Food Cake and traditional angel food cake recipes!

Pumpkin Angel Food Cake Recipe {with Cool Whip Frosting}
Pumpkin Angel Food Cake Recipe {with Cool Whip Frosting}

Pumpkin Angel Food Cake

4.67 from 3 votes
Pumpkin angel food cake has a lightly spiced whipped cream frosting that complements it perfectly. This easy pumpkin recipe makes the best Thanksgiving dessert.
Servings 10
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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.



The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 275kcal | Carbohydrates: 55g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 398mg | Potassium: 113mg | Sugar: 42g | Vitamin A: 2885IU | Vitamin C: 0.7mg | Calcium: 100mg | Iron: 0.5mg
Course Dessert
Cuisine American
Calories 275
Keyword easy dessert recipe, easy pumpkin cake, thanksgiving cake, thanksgiving dessert

About Julie Clark

We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!

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Would like the recipe for the pumpkin angle food 🥘 cake thank you