Pumpkin Angel Food Cake with Ginger-Cream Filling

Rachel Burbank

By
@rmburbank

Found this in a Betty Crocker cookbook


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Prep:

10 Min

Cook:

50 Min

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

Directions Step-By-Step

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!!

About this Recipe

Course/Dish: Cakes