Pumpkin Spice Angel Food Cake

A slice of pumpkin spice angel food cake.

Hey there, and welcome back, friends.

You are in for a delicious fall treat!

This light and airy pumpkin spice angel food cake will be a hit this fall. I share a secret technique that ensures this angel food cake is perfectly light and fluffy. 

Pumpkin Spice Angel Food Cake

There’s nothing like dipping your fork into a pillowy soft slice of angel food cake. This one is filled with pumpkin pie spice and topped with fall fruits like apples and pears in a fluffy coconut cream topping. 

Pumpkin spice angel food cake with a slice removed.

Angel food cake is very easy to make, but you have to be careful not to allow any egg yolk to mix with the egg whites, or else you won’t be able to whip the egg whites into soft peaks. Save your egg yolks to make this delicious caramel custard

Pumpkin spice angel food cake on a cake platter.

Pumpkin Spice Angel Food Cake Ingredients

You only need a few simple ingredients to make this delicious fall cake. 

Pumpkin spice angel food cake ingredients.

  • powdered sugar
  • all-purpose flour (use bobs red mill product)
  • pumpkin pie spice
  • fresh egg whites 
  • cream of tartar (use bobs red mill)
  • vanilla extract
  • granulated sugar
  • a can of coconut cream
  • pure vanilla extract
  • a Bosc pear
  • an apple

How to Make Pumpkin Spice Angel Food Cake

Adjust the oven rack to the lowest position in the oven. Preheat the oven to 350 degrees F.

Sift the powdered sugar, flour, and pumpkin pie spice into a large bowl three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.

Pumpkin spice angel food cake ingredients.

In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

Whipped egg whites for angel food cake.

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.

Pumpkin spice angel food cake ingredients.

Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to cut through the batter to remove large air pockets gently.

Pumpkin spice angel food cake.

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan.

Baked angel food cake.

When cooled, loosen the sides of the cake from the pan and remove the cake. Transfer to a serving plate.

When ready to serve, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.

Whipped coconut cream.

Top the cooled cake with the coconut whipped cream. Top the whipped cream with apples and pears.

Pumpkin spice angel food cake topped with pears and apples.

Can I use any kind of coconut cream?

Use coconut cream from a can instead of a carton for the best results. The coconut cream from a can is thick and creamy, whereas the coconut cream from a carton is too watered down and will not work well for this recipe. 

A slice of pumpkin spice angel food cake on a plate.

How to Store Pumpkin Spice Angel Food Cake

Store this angel food cake in an airtight container in the refrigerator for up to 5 days. You can freeze angel food cake for up to 3 months. Unthaw at room temperature.  

A slice of pumpkin spice angel food cake being removed from the cake.

More fall cake recipes to try

Below are a few of my favorite fall cakes to enjoy.

Pumpkin spice angel food cake on a cake platter.

What do you think of this light and airy fall angel food cake recipe? What would you serve with this cake? Let me know in the comment section below. 

If you share across social media, tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Slice of pumpkin spice angel food cake.

Pumpkin Spice Angel Food Cake Recipe

A slice of pumpkin spice angel food cake.
Yield: serves 10

Pumpkin Spice Angel Food Cake

This light and airy pumpkin spice angel food cake will be a hit this fall. I share a secret technique that ensures this angel food cake is perfectly light and fluffy. 

Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes

Ingredients

  • 1 1/2 cups sifted powdered sugar
  • 1 cup sifted all-purpose flour (use bobs red mill product)
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups egg whites (10 to 12 large), at room temperature
  • 1 1/2 teaspoons cream of tartar (use bobs red mill)
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar

TOPPINGS:

  • 1 can coconut cream (13.5 oz), chilled in the refrigerator overnight and liquid drained
  • 1 teaspoon pure vanilla extract
  • 1 Bosc pear, thinly sliced
  • 1 apple, thinly sliced

Instructions

Adjust the oven rack to the lowest position in the oven. Preheat the oven to 350 degrees F.

In a large bowl, sift together the powdered sugar, flour, and pumpkin pie spice three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.

In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.

Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets.

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan, for about 3 hours. When cooled, loosen the sides of the cake from the pan and remove the cake. Transfer to a serving plate.

When ready to serve, make the whipped cream. Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.

Top the cooled cake with the coconut whipped cream. Top the whipped cream with apples and pears.

Notes

Make sure to sift the dry ingredients 3 times to aerate the flour so the cake will be light and airy. Do not skip this step.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 236Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 63mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 5g

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