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Pumpkin Layered Angel Cake

 Pumpkin Layered Angel Cake
This eye-catching torte captures the taste of two favorite desserts—angel food cake and pumpkin pie. When you have time, prepare it earlier in the day and refrigerate until serving.
12 ServingsPrep/Total Time: 15 min.


  • 1-1/2 cups canned pumpkin
  • 1-1/4 cups heavy whipping cream
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 prepared angel food cake (16 ounces), split twice horizontally
  • 1/4 cup gingersnap cookies (about 5 cookies)


  • In a bowl, combine pumpkin and cream. Add pudding mix and spices;
  • beat on low speed for 2 minutes or until thickened.
  • Place bottom layer of cake on a serving plate; spread with 3/4 cup
  • pudding mixture. Repeat once. Top with remaining cake layer and
  • spread with remaining pudding mixture. Sprinkle with crushed
  • cookies. Refrigerate until serving. Store in the refrigerator.
  • Yield: 12 servings.