This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkin Angel Food Cake With Ginger-Cream Filling
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- #101236
This light pumpkin cake has a creamy filling made with a hint of warm spice.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
2 comments
ingredients
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, well chilled
1/4 cup powdered sugar
1 teaspoon ground ginger
directions
Position the oven rack on the lowest height. Preheat oven to 350 degrees F.
In a large bowl, combine the angel food cake mix, flour, pumpkin pie spice, canned pumpkin, and water with a mixer on low speed for 30 seconds until just mixed. Increase the speed to medium and beat for one more minute.
Pour the cake batter into an ungreased tube cake pan. Place in the oven on the lowest rack and bake for 37-47 minutes at 350 degrees F. The crust should be golden brown.
Remove from the oven and turn the pan upside down onto a bottle or other object to keep the pan elevated. Let it cool like this for 2-3 hours or until completely cooled.
Using a long knife or spatula, loosen the cake gently from the side of the pan. Invert the cake onto a serving plate.
While the cake is cooling, combine the whipping cream and powdered sugar with a mixer on high speed until stiff peaks form. Fold in the ground ginger with a spatula.
Cut the cake in half horizontally to make 2 layers of even thickness. Spread half of the ginger cream filling on the bottom layer. Carefully place the top half of the cake on top of the filling. Spread the remaining ginger cream on top of the cake.
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. You can make additional filling if you wish to cover the entire cake with the ginger cream.
Refrigerate any leftover pumpkin angel food cake.
nutrition data
319 calories, 15 grams fat, 43 grams carbohydrates, 5 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more cakes using angel food cake mix recipes
reviews & comments
November 19, 2021
I didn't have any problem with the cake not rising. It turned out very nice. Only thing I did differently was I whipped the pumpkin with a mixer before adding the cake mix and other ingredients. I don't know if that mattered but that's the only change I made.
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)
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.