Pumpkin Angel Food Cake with Creamy Ginger Filling

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

false

( 54 Ratings)

54 Ratings

5 Stars 50%

4 Stars 17%

3 Stars 24%

2 Stars

1 Stars

Member Reviews ( 25 )

b846620e-6aba-41ad-8ef1-7e964ddcbdf8

–

Save & Share

The Quick Take & Nutrition Info

toggle

The Quick Take:

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

See What Makes It a Live Better America Recipe »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

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:

*Percent Daily Values are based on a 2,000 calorie diet.

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.

Did You Know?

toggle

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.

Reviews

toggle

1 - 3 of 25 Reviews View All

Posted 12/1/2012 4:08:04 PM REPORT ABUSE MelWolo said:

Rating:

I made this cake for Thanksgiving and it was a huge hit. The only thing I will do different next time is not slice the cake into layers. The whipped topping in the middle made it difficult to cut the cake into slices.

Posted 10/29/2012 10:45:22 PM REPORT ABUSE see3kats said:

Rating:

great use of angelcake mix

Posted 8/1/2012 8:20:10 AM REPORT ABUSE Mytest said:

Rating:

i like this recipe

1 - 3 of 25 Reviews View All

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.