Pumpkin Angel Food Cake With Creamy Ginger Filling – a delicious recipe with boxwhite angel food cake, flour, pumpkin pie spice, pumpkin, cold water, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Beat on medium speed 1 minute.
3
Pour into ungreased 10-inch angel food (tube) cake pan.
4
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry.
5
Immediately turn pan upside down onto heatproof funnel or glass bottle.
6
Let hang about 2 hours or until cake is completely cool.
7
Loosen cake from side of pan with knife or long metal spatula.
8
Turn cake upside down onto serving plate.
9
In medium bowl, gently mix whipped topping and ginger.
10
Cut cake horizontally in half to make 2 even layers.
11
Spread half of the filling on bottom layer; replace top of cake.
12
Spread remaining filling on top of cake.
13
Sprinkle with additional pumpkin pie spice if desired.
14
Refrigerate any remaining cake.
20
kcal
Calories
4
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (1 lb) boxwhite angel food cake mix, 1 tablespoon all-purpose flour, 1 ½ teaspoons pumpkin pie spice, ¾ cup from 15-oz can pumpkin (not pumpkin pie mix), and more.
Yes, Pumpkin Angel Food Cake With Creamy Ginger Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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