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Pumpkin Angel Food Cake With Ginger-Cream Filling

ready in:
  2-5 hrs


Pumpkin Angel Food Cake

1 box white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoon pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water

Ginger-Cream Filling

1 pint whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger
1 teaspoon powdered ginger


Move oven rack to lowest position; heat oven to 350 degrees 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.

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319 calories, 15 grams fat, 43 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

  1. Guest at
    Guest Foodie

    probably needs baking powder

    • This recipe uses a cake mix so I don't know that baking powder should be required and most homemade angel food cakes use only cream of tartar (no baking powder)

  2. Guest at
    Guest Foodie

    I tried this recipe twice. Once in an angel food cake pan and it leaked out the bottom. Second time in a bundt pan and it didn't rise.

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