This Pumpkin Angel Food Cake is crowned with irresistibly fluffy cinnamon whipped cream.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour
Yield:12 1x
Category:Bakery
Ingredients
Scale
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.
