Pumpkin Angel Food Cake With Creamy Ginger Filling
"Recipe is from Eat Better America. Preparation time includes cooling time for cake."
- Ready In:
- 2hrs 50mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
-
Cake
- 1 (1 lb) box white angel food cake mix
- 1 tablespoon all-purpose flour
- 1 1⁄2 teaspoons pumpkin pie spice
- 3⁄4 cup from 15-oz can pumpkin (not pumpkin pie mix)
- 1 cup cold water
-
Filling
- 1 (8 ounce) container frozen fat-free whipped topping, thawed
- 2 tablespoons finely chopped crystallized ginger
directions
- Move oven rack to lowest position; heat oven to 350°F In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
- Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
- In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.
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Reviews
-
if you put this in a 10-inch angel food(tube) cake pan it will leak out the bottom. The only thing you can bake in that pan is an angel food cake.
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
114807933"
