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Pumpkin Angel Food Cake with Ginger-Cream Filling

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

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( 60 Ratings)

60 Ratings

5 Stars 52%

4 Stars 18%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 8 )

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

Ingredients

Cake

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

Ginger-Cream Filling

2: cups whipping cream

1/4: cup powdered sugar

2: tablespoons finely chopped crystallized ginger

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Directions

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.

EXPERT TIPS

Expert Tips

Don't have crystallized ginger? Mix 1 teaspoon ground ginger with the powdered sugar when making the filling.

A serrated or electric knife will help you cleanly cut the cake into 2 layers, as well as slice the cake for serving.

Save a step or two by just cutting the cake into slices and topping with the filling or topping with frozen (thawed) whipped topping and garnishing with the chopped crystallized ginger.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 330mg; 330%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 10%;
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; 2 1/2 Fat;

Carbohydrate Choices:

2 1/2

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

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 11/1/2012 9:51:11 AM REPORT ABUSE CBcooker said:

Rating:

Love this recipe for the autumn time - make it for work birthdays and everyone enjoys it....not the same old angel food cake! And....easy to prepare. One of my favorites

This reply was: Helpful Inspiring

Posted 10/11/2012 8:49:22 AM REPORT ABUSE DHiggz said:

Rating:

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 reply was: Helpful Inspiring

Posted 10/5/2012 9:26:35 AM REPORT ABUSE janetblanchard said:

Rating:

Made this cake yesterday, and it's very good. Didn't have the crystalized ginger & used 3/4 cup of powdered sugar. Sprinkled top with pumpkin pie spice.

This reply was: Helpful Inspiring