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Pumpkin Angel Food Cake with Creamy Ginger Filling

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Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.

  • Prep Time 10 min
  • Total Time 3 hr 0 min
  • Servings 12

Ingredients

Cake

1
box (1 lb) white angel food cake mix
1
tablespoon Gold Medal® 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
container (8 oz) frozen fat-free whipped topping, thawed
2
tablespoons finely chopped crystallized ginger

Directions

  • 1 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.
  • 2 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.
  • 3 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.

Nutrition Info

The Quick Take:

  • Calories 180
  • Fat 0g
  • Saturated Fat 0g
  • Sodium 330mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
330mg
330%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
0%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

A serrated or electric knife will help you cleanly cut the cake into 2 layers. Use these knives for slicing the cake as well.

Don't have crystallized ginger? Gently fold 1 teaspoon ground ginger into the whipped topping.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
330mg
330%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
0%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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