Reviews & Comments

I made this the other and it was fanstatic . I used my sugar free frosting recipe instead of the cream filling ( which I'm sure is wonderful ) . I took some to the girls at work and they loved it also and asked for the recipe .

This is a great light cake with just a touch of pumpkin and not overly sweet or heavy. Perfect for the still warm days in September. I did not have an angel food cake pan, so I used my bundt cake pan. Then, instead of cutting the cake into 2 layers, I followed the tip that Betty Crocker had posted at the end of the recipe by slicing the cake as I would regularly serve a bundt cake and I dolloped the whipped cream frosting on top of the slice. I also did not use the crystallized ginger, but used the substitution of the powdered ginger. It gave the whipped frosting a really nice delicate ginger flavor. The crystallized ginger probably would have made a nice decoration sprinkled on top of the dollop of whipped frosting.

This cake was fabulous.I made this cake for our Thanksgiving dinner at work. It was a big hit. Had to pass out the recipe the next day because others wanted to make it for their families. I will absolutely make it again. Perfect dessert after a big meal. Very light and easy to make.