Pumpkin Angel Food Cake With Creamy Ginger Filling

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Pumpkin Angel Food Cake with Ginger-Cream Filling image

Found this in a Betty Crocker cookbook

Provided by Rachel Burbank

Categories Cakes

Time 1h

Number Of Ingredients 10

Ingredients

CAKE
1 pkg white angel food cake mix
1 Tbsp all purpose flour
1 1/2 tsp pumpkin pie spices
3/4 c canned pumpkin (not pumpkin pix mix)
1 c col water
GINGER-CREAM FILLING
2 c heavy whipping cream
1/4 c powdered sugar
2 Tbsp finely chopped crystallized ginger

Steps:

1. Move rack to lowest position in oven. Heat oven to 350. In extra large bowl beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minuted. Pour into ungreased 10-inch angel food pan.
2. Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down and let hang for 2 hours. Loosen cake and turn upside down on serving plate.
3. In large chilled bowl, beat whipped cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half filling on bottom layer; replace top and spread remaining filling on top of cake. Sprinkle with a little extra pumpkin pie spice mix. And enjoy!!

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Pumpkin Angel Food Cake with Ginger-Cream Filling image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 8

Ingredients

1 box 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
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Steps:

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.
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.
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.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g

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