Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Angel Food Cake with Cinnamon Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 70 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Angel Food Cake with Cinnamon Icing is a light and fluffy dessert perfect for fall. Infused with pumpkin puree and warm pumpkin pie spice, it combines the delicate texture of angel food cake with a rich cinnamon maple icing. The cake is baked till golden and cooled upside down to maintain its airy structure, then drizzled with a smooth, sweet cinnamon icing for a delightful finish.

Ingredients

For the Pumpkin Angel Food Cake

  • 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

For the Cinnamon Icing

  • 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

Instructions

  1. Preheat Oven: Move your oven rack to the lowest position and heat the oven to 350°F (175°C). This ensures even baking from the bottom for the angel food cake.
  2. Mix Dry Ingredients: In a large glass or metal bowl, whisk together the angel food cake mix, flour, and pumpkin pie spice thoroughly to combine the flavors and leavening agents evenly.
  3. Add Wet Ingredients and Mix: Incorporate the pumpkin puree and orange juice or water. Mix on low speed for 30 seconds to prevent flour from scattering, then increase to medium speed and mix for one full minute to create a smooth batter.
  4. Pour Batter and Prepare for Baking: Pour the batter into an ungreased angel food cake pan. Run a thin knife through the batter to break up any air bubbles to avoid large holes in the final cake.
  5. Bake the Cake: Bake for 35 minutes or until the top is golden brown with dry cracks and the internal temperature reaches 206°F (96°C), confirming it's fully cooked.
  6. Cool the Cake Upside Down: Immediately invert the pan onto a rack or a glass bottle and let it cool completely, about 2 hours. This prevents the cake from collapsing, preserving its airy structure.
  7. Remove Cake from Pan: Run a knife around the edges and center tube of the pan. Gently lift the cake off the tube and place it on a cake plate for icing.
  8. Prepare Cinnamon Icing: Sift powdered sugar into a small bowl. Add maple syrup, melted butter, cinnamon, vanilla extract, and a pinch of salt, stirring until smooth.
  9. Drizzle Icing Over Cake: Immediately drizzle the cinnamon icing over the cooled cake, allowing it to slightly set before serving.
  10. Cut and Serve: Use a long serrated knife with a gentle sawing motion to slice the cake cleanly without flattening its airy texture.
  11. Storage: Store the pumpkin angel food cake tightly covered at room temperature or in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Do not grease the angel food cake pan; the batter needs to cling to the pan to rise properly.
  • Cooling the cake upside down is crucial to prevent it from collapsing.
  • If pumpkin puree is not fresh, make sure it is pure pumpkin and not pie filling with added sugars.
  • The internal temperature of 206°F ensures the cake is fully baked without being dry.
  • The cinnamon icing should be applied immediately to create a smooth glaze.
  • Use a serrated knife to cut the cake gently to keep its light texture intact.
  • For a dairy-free version, substitute melted butter in the icing with coconut oil or a vegan butter alternative.

Find it online: https://ivysrecipes.com/pumpkin-angel-food-cake-with-cinnamon-icing-recipe/