Pumpkin Angel Food Cake With Creamy Ginger Filling

1. 1

   Move oven rack to lowest position; heat oven to 350F In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds.

2. 2

   Beat on medium speed 1 minute.

3. 3

   Pour into ungreased 10-inch angel food (tube) cake pan.

4. 4

   Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry.

5. 5

   Immediately turn pan upside down onto heatproof funnel or glass bottle.

6. 6

   Let hang about 2 hours or until cake is completely cool.

7. 7

   Loosen cake from side of pan with knife or long metal spatula.

8. 8

   Turn cake upside down onto serving plate.

9. 9

   In medium bowl, gently mix whipped topping and ginger.

10. 10

    Cut cake horizontally in half to make 2 even layers.

11. 11

    Spread half of the filling on bottom layer; replace top of cake.

12. 12

    Spread remaining filling on top of cake.

13. 13

    Sprinkle with additional pumpkin pie spice if desired.

14. 14

    Refrigerate any remaining cake.

* Per serving · 4 servings · Values may vary.