Pumpkin Angel Food Cake with Ginger-Cream Filling

 

1

box (1 lb) Betty Crocker® white angel food cake mix

1

tablespoon Gold Medal® all-purpose flour

1 1/2

teaspoons pumpkin pie spice

3/4

cup canned pumpkin (not pumpkin pie mix)

1

cup cold water

2

cups whipping cream

1/4

cup powdered sugar

2

tablespoons finely chopped crystallized ginger

• 1 Move oven rack to lowest position. Heat oven to 350°F. In extra-large glass or metal bowl, beat 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 chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in 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.