Name: Pumpkin Angel Food Cake with Cinnamon Icing Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box (16 oz) angel food cake mix (1-step just-add-water type); 2 tablespoons flour; 2 teaspoons pumpkin pie spice; 1 1/4 cups pumpkin puree; 1 cup orange juice or water; 1 cup powdered sugar, sifted; 1/4 cup pure maple syrup; 2 tablespoons melted butter; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1 pinch salt

Jump to Recipe·4 from 70 reviews

If you're looking for a light yet flavorful dessert that combines seasonal warmth with fluffy delight, this Pumpkin Angel Food Cake with Cinnamon Icing Recipe is an absolute showstopper. With the ethereal texture of classic angel food cake infused with cozy pumpkin pie spice and topped with a luscious cinnamon icing, it’s like fall wrapped up in a bite. Whether you're hosting a festive gathering or just craving something sweet and airy, this cake strikes the perfect balance of moistness, spice, and sweetness that will make you want to bake it again and again.

Ingredients You'll Need

A freshly baked round chiffon cake with a light brown, slightly cracked top sits inside a shiny silver tube pan. The cake has a soft texture and rises up evenly around the central hollow tube. The pan is placed on a white marbled surface with subtle gray veins, and a few metal parts of the pan are visible. The background shows a white tiled wall with clean lines. Photo taken with an iphone --ar 4:5 --v 7

This Pumpkin Angel Food Cake with Cinnamon Icing Recipe uses straightforward ingredients that each play a special role, creating a delightful harmony of flavor, texture, and color. From the lightness of the angel food cake mix to the rich pumpkin puree and aromatic spices, every item is essential for that perfect autumn treat.

1 box 16 oz. angel food cake mix: The foundation of this fluffy cake, providing its signature airy texture.

2 tablespoons flour: Helps to add just enough structure without weighing the cake down.
2 teaspoons pumpkin pie spice: Packs in that unmistakable fall warmth and cozy aroma.
1 ¼ cup pumpkin puree: Brings moisture, vibrant color, and subtle sweetness to the cake.

1 cup orange juice or water: Adds moisture and a hint of brightness if using orange juice.
1 cup powdered sugar, sifted: The base for the smooth cinnamon icing, ensuring no lumps.
¼ cup pure maple syrup: Natural sweetness with layers of depth perfect for fall desserts.

2 tablespoons melted butter: Adds richness and smooth texture to the icing.
1 teaspoon cinnamon: Infuses the icing with warm, aromatic spice.
½ teaspoon vanilla extract: Enhances the flavor with a sweet, fragrant note.

1 pinch salt: Balances sweetness and intensifies all the flavors.

How to Make Pumpkin Angel Food Cake with Cinnamon Icing Recipe

Step 1: Prepare Your Oven and Mix Dry Ingredients

Start by moving your oven rack to the lowest position and preheating the oven to 350°F. In a large glass or metal bowl, whisk together the angel food cake mix, flour, and pumpkin pie spice thoroughly. This ensures the spices are evenly distributed, setting the foundation for balanced flavor throughout the cake.

Step 2: Incorporate Wet Ingredients

Next, add the pumpkin puree and orange juice (or water) to the dry mix. Begin mixing on low speed for 30 seconds to combine, then switch to medium speed for one full minute. This step is crucial for developing an airy batter without overmixing and losing the angel food cake’s lightness.

Step 3: Bake the Cake

Pour the batter into an ungreased angel food cake pan. Take a thin knife and gently run it through the batter to pop any large air bubbles. This will help the cake bake evenly without large holes. Bake for 35 minutes or until the top turns golden brown with dry cracks and the internal temperature hits 206°F—don’t rush this part, as the texture depends on precise baking.

Step 4: Cool the Cake Upside Down

As soon as the cake is out of the oven, invert the pan onto a cooling rack or a sturdy glass bottle to cool completely for about 2 hours. This cooling technique helps the cake maintain its height and fluffy structure as it sets.

Step 5: Remove and Prepare for Icing

Carefully run a knife around the edge of the pan to release the side of the cake, then around the bottom and center tube to loosen it. Gently lift the cake off the tube and place it on your serving plate ready for the finishing touch—delicious cinnamon icing.

Step 6: Make the Cinnamon Icing

Sift powdered sugar into a small bowl to avoid lumps, then add maple syrup, melted butter, cinnamon, vanilla extract, and a pinch of salt. Stir until the icing is smooth and pourable. Drizzle it immediately over the cooled cake, allowing it to cascade gently down the sides for a beautiful finish.

Step 7: Slice and Serve

Use a long serrated knife and cut the cake carefully with a gentle sawing motion. This prevents the delicate cake from flattening, preserving its airy texture with every slice.

How to Serve Pumpkin Angel Food Cake with Cinnamon Icing Recipe

A white plate holds two layers of moist, golden brown cake with a light brown frosting filling between them. A thick, fluffy white whipped topping is piled high over the cake, slightly dusted with light brown powder. A woman's hand holds a fork that lifts a piece of the cake and whipped topping. Behind this plate, there is a whole round cake on a white plate, with the same light brown frosting drizzled evenly on top. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few simple garnishes can take your Pumpkin Angel Food Cake with Cinnamon Icing Recipe to the next level. Consider sprinkling some toasted pecans or chopped walnuts on top for crunch. A dusting of extra cinnamon or a few fresh autumn berries can add visual appeal as well as complementary flavors that brighten the spice in the cake.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. The creamy sides add richness that contrasts delightfully with the light cake, turning your dessert into an indulgent experience that still feels light on the palate.

Creative Ways to Present

For a festive touch, present the cake on a rustic wooden board surrounded by cinnamon sticks and small pumpkins. You could also serve it in individual slices topped with a small drizzle of extra icing and a cinnamon stick as a stirrer for a cozy presentation. Sharing this cake at gatherings will surely earn you rave reviews for both taste and style.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Angel Food Cake with Cinnamon Icing Recipe stays fresh for up to 4 days when stored tightly covered at room temperature or in the refrigerator. Make sure to wrap it well to prevent the cake from drying out and the icing from absorbing unwanted odors.

Freezing

If you want to enjoy this delightful cake later, it freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil to protect from freezer burn. When ready to eat, thaw overnight in the refrigerator for the best texture.

Reheating

Angel food cake is best served cool or at room temperature, but if you prefer it slightly warm, pop a slice in the microwave for 10 to 15 seconds. Avoid overheating, as it can dry out the delicate crumb and melt the icing too much.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly here and is actually the most convenient option. Just be sure to use pure, unsweetened pumpkin puree for the best flavor.

Is this cake gluten-free?

Most angel food cake mixes contain gluten, so this recipe is not gluten-free unless you find a gluten-free angel food cake mix. Always check your mix’s packaging if you have dietary restrictions.

Can I substitute the orange juice with something else?

Absolutely! Water is a fine substitute for orange juice in this recipe, though orange juice adds a subtle citrus brightness that complements the pumpkin and spices wonderfully.

How long does the cinnamon icing stay fresh?

The cinnamon icing is best used fresh but will keep well for a couple of days when stored in an airtight container in the refrigerator. Just give it a quick stir before drizzling if it thickens.

Can I double this recipe for a larger crowd?

Yes, you can easily double the ingredients and bake in two pans or one larger pan, adjusting the baking time as needed. Keep a close eye on the cake’s color and texture to avoid overbaking.

Final Thoughts

This Pumpkin Angel Food Cake with Cinnamon Icing Recipe is genuinely one of those desserts that lifts spirits and invites warm smiles. It’s light enough to enjoy after any meal but packed with the comforting flavors of fall that everyone will love. I can’t wait for you to try it and see just how magical pumpkin and cinnamon can be when paired with angel food cake’s delicate crumb. Happy baking!

Pumpkin Angel Food Cake with Cinnamon Icing Recipe

Ingredients You'll Need

How to Make Pumpkin Angel Food Cake with Cinnamon Icing Recipe