Pumpkin Angel Food Cake with Cinnamon Whipped Cream

I first came across this Pumpkin Angel Food Cake while browsing through some of the incredible recipes created by my colleague, Addie Gundry here on Food Gardening network. I had a ton of leftover pumpkin puree from a recent baking spree—pies, muffins, you name it—and I was running out of ideas for how to use it. That’s when I stumbled upon Addie’s recipe, and it was exactly what I didn’t know I needed: a light, airy cake that still captured all the cozy, spiced flavors of pumpkin.

This cake starts with a simple box of angel food cake mix, which, let’s be honest, makes life so much easier. But the real magic happens when you fold in a mixture of pumpkin puree, pumpkin pie spice, vanilla, and a hint of crystallized ginger. The ginger adds just enough zing to wake up your taste buds, while the pumpkin creates a richness that doesn’t weigh the cake down. The result is a perfectly balanced dessert that’s fluffy, flavorful, and irresistibly good.

What truly makes this cake special, though, is the cinnamon whipped cream on top. It’s such an easy addition—just heavy cream whipped with confectioners’ sugar and cinnamon—but it adds a creamy, spiced finish that perfectly complements the cake’s light texture.

Now, whenever I find myself with extra pumpkin puree, this cake is my go-to. It’s quick, delicious, and feels like a fancy treat without the extra effort. Thank you, Addie, for turning my leftover pumpkin into a dessert that always impresses!

Pumpkin Angel Food Cake with Cinnamon Whipped Cream

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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

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• 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

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Instructions

1. Preheat the oven to 350 degrees F.
2. For the angel food cake: In a small bowl, combine the pumpkin, pumpkin-pie spice, vanilla, and ginger. Set aside.
3. 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.
4. 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.
5. 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.

If you try this recipe for Pumpkin Angel Food Cake with Cinnamon Whipped Cream, let me know what you think!