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Pumpkin Angel Food Cake with Cinnamon Whipped Cream
If you like to grow pumpkins, I can only assume you like pumpkin season, too. And pumpkin season comes with its own set of challenges—especially if you’re like me and can’t resist buying every pumpkin spice product under the sun. I’m all in when it comes to fall flavors, from pumpkin pie to pumpkin lattes, but after a while, I find myself wondering, “What else can I make with pumpkin that isn’t just another pie?” Enter Pumpkin Angel Food Cake with Cinnamon Whipped Cream—the dessert I didn’t know I needed, but now can’t live without.
I first discovered this gem of a recipe while in full-on pumpkin mode after a weekend of baking way too many pumpkin muffins. I had leftover pumpkin puree sitting in the fridge, taunting me. I wanted something that screamed “fall” but wasn’t overly dense or rich. That’s when I stumbled upon this delightful creation, originally by my colleague Addie Gundry, and it was a lightbulb moment. This cake checked all the boxes: it’s simple, it’s light, it’s pumpkin-y without being overpowering, and the best part? It’s topped with a luscious cinnamon whipped cream. (By the way, if you want to make it healthier, you can skip the whipped cream, or opt for coconut cream instead of heavy cream.)
So let’s talk about the recipe. After one bite, I was sold. The cake was perfectly airy yet packed with those warm, spiced flavors I associate with pumpkin pie.
In a way, it was like discovering a well-kept secret. We all know angel food cake for its cloud-like texture, but when you add the subtle richness of pumpkin, it turns into something magical. And don’t even get me started on the cinnamon whipped cream—it’s the perfect complement, with just enough spice to bring out the best in the cake.
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Pumpkin Angel Food Cake with Cinnamon Whipped Cream
This Pumpkin Angel Food Cake is crowned with irresistibly fluffy cinnamon whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Bakery
Ingredients
- Cake
- 1 cup canned pumpkin puree
- 1 1/2 teaspoons pumpkin-pie spice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon crystallized ginger, chopped fine
- 1 (16-ounce) box angel food cake mix
- Vegetable oil as needed for the cake mix
- Egg whites as needed for the cake mix
- Cinnamon Whipped Cream
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- For the angel food cake: In a small bowl, combine the pumpkin, pumpkin-pie spice, vanilla, and ginger. Set aside.
- Prepare the angel food cake batter according to the package directions. Carefully fold the pumpkin mixture into the cake batter. Spoon the batter into an ungreased angel food cake pan.
- Bake for 35 to 45 minutes or until the cake is golden and springs back when touched. Let the cake cool completely in the pan. Carefully remove the cake from the pan and set on a serving plate.
- For the cinnamon whipped cream: Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cream with the confectioners’ sugar and cinnamon until soft peaks form. Spread on top of the cake. Slice and serve.
Let’s talk features. This isn’t your average pumpkin dessert. Pumpkin Angel Food Cake with Cinnamon Whipped Cream is light and fluffy, thanks to the angel food cake mix, but it still delivers that warm, cozy pumpkin spice flavor we crave in fall desserts. The cake itself is simple—no need to start from scratch—so it’s ideal for those days when you want something impressive without spending hours in the kitchen.
The real twist here is the pumpkin puree mixed with pumpkin pie spice and a little crystallized ginger. The ginger adds a surprising zing that keeps things interesting, while the pumpkin puree brings moisture and a gentle richness that doesn’t overpower the cake’s light texture.
Then there’s the whipped cream. Cinnamon whipped cream, to be exact. Just heavy cream, confectioners’ sugar, and cinnamon whipped together until soft peaks form. It’s simple but adds the perfect creamy, spiced finish that elevates the whole dessert.
Ingredient Breakdown
- Pumpkin Puree: Adds moisture and a subtle richness to the cake. It’s not overwhelming, but it gives the cake that unmistakable pumpkin flavor.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and allspice, this spice mix brings all the warm, cozy vibes of fall.
- Vanilla Bean Paste or Extract: The vanilla adds a sweet, aromatic note that rounds out the spices.
- Crystallized Ginger: This is the ingredient you didn’t know you needed. It adds a pop of flavor that cuts through the sweetness and keeps your taste buds awake.
- Angel Food Cake Mix: The base of the recipe. Using a box mix makes the whole process so much easier while still delivering that signature fluffy texture.
- Cinnamon Whipped Cream: Just three ingredients—heavy cream, confectioners’ sugar, and cinnamon—whipped together to create a soft, spiced topping that takes this cake from good to great.
The first time I made this Pumpkin Angel Food Cake, I’ll admit, I was nervous about folding the pumpkin mixture into the angel food cake batter. Angel food cake is notorious for its delicate, airy structure, and I was worried the pumpkin might make it dense. But as I carefully folded the pumpkin mixture in, I was pleasantly surprised by how well it incorporated without weighing the batter down.
The baking process was straightforward enough, though I’ll offer this pro tip: don’t be tempted to grease the angel food cake pan. I made this mistake the first time, and the cake didn’t rise properly. Angel food cake relies on clinging to the sides of the pan for support, so skip the grease and let the cake do its thing.
One small surprise came with the ginger. I didn’t expect it to stand out as much as it did, but that little kick of ginger added a brightness to the cake that I now can’t live without. It’s subtle but makes a big difference.
How the Cake Tastes: Light, Fluffy, and Full of Fall Flavor
This cake is a study in contrasts—in the best possible way. The texture is light and airy, thanks to the angel food cake base, but the pumpkin gives it a slight richness that makes each bite more satisfying than your average angel food cake. The spices from the pumpkin pie spice blend add warmth, while the ginger keeps things interesting with a slight kick.
And then there’s the cinnamon whipped cream. I don’t know how else to describe it but as the perfect crown to an already majestic dessert. It’s creamy, just sweet enough, and the cinnamon brings out the best in the pumpkin flavors. Together, the cake and whipped cream are a match made in fall dessert heaven.
While the original Pumpkin Angel Food Cake is fantastic on its own, I’ve played around with a few variations:
- Maple Whipped Cream: Swap out the cinnamon in the whipped cream for a splash of maple syrup for a more decadent, fall-inspired flavor.
- Nutmeg and Cardamom: If you want to switch up the spices, try adding a pinch of nutmeg and cardamom to the cake batter for a slightly different spice profile.
- Chocolate Drizzle: For a bit of indulgence, drizzle melted dark chocolate over the top of the cake before serving. The bitterness of the chocolate pairs beautifully with the sweetness of the whipped cream and the warmth of the spices.
If you’re making this cake for the first time, here are a few tips to make the process even smoother:
- Don’t grease the pan. The cake needs to cling to the sides to rise properly.
- Fold the pumpkin mixture gently into the batter to keep the cake light and fluffy.
- Let the cake cool completely before attempting to remove it from the pan.
- Use cold cream for the whipped cream—it will whip up faster and hold its shape better.
- Store leftovers in the fridge, but eat the cake within a couple of days for the best texture.
Allergy-Friendly Substitutions
- Dairy-Free Whipped Cream: Use coconut cream instead of heavy cream to make a dairy-free whipped topping.
- Gluten-Free Cake: Use a gluten-free angel food cake mix if you need a gluten-free version of this cake.
I’ve made this Pumpkin Angel Food Cake with Cinnamon Whipped Cream more times than I can count, and it’s never let me down. It’s the perfect dessert for fall, whether you’re entertaining guests or just looking for a cozy treat at the end of a long day.
Want to start growing your own pumpkins? Whether your goal is to decorate, cook, can and bake, or cultivate a blue-ribbon giant, we’ve got you covered with our Pumpkin Gardening Guide. Check it out now for everything you need to know about planting, tending, and harvesting pumpkins!
Give this recipe a try, and let me know how it turns out for you in the comments!
