Pumpkin Angel Food Cake


This is a wonderful light fall dessert. There are a couple of different ways you can create this. Here is the original recipe!


1 box (1 lb) Betty Crocker white angel food cake mix

1 tablespoon all-purpose flour

1 1/2 tsp pumpkin pie spice

3/4 cup canned pumpkin (not pumpkin pie mix)

1 cup cold water

Ginger Cream Filling

2 cups whipping cream

1/4 cup powdered sugar

2 tablespoons finely chopped crystallized ginger

1. Move oven rack to lowest position. Heat oven to 350 degrees. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-in angel food cake pan.

2. 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.

3. In chilled large bow, 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.

Okay…I was pretty sure the family would not like the ginger filling, so I just used light cool whip. And I just left the cake as it was and let people add cool whip. The picture is Jen’s version of the cake that she did for a family get together. She also used cool whip. This was a very light and fluffy cake. The pumpkin seems to change the texture. It was great. Hope you enjoy!!