Pumpkin Angel Food Cake w/Creamy Ginger Filling

Spice Up Your Fall

Pumpkin Angel Food Cake w/Creamy Ginger Filling

Now is the time to try a few new Fall recipes! One of these new recipes that caught my eye was Pumpkin Angel Food Cake with Creamy Ginger Filling and I couldn't remember the last time we had Angel Food Cake. o:-)

Typically, I associate Angel Food Cake with summer fresh strawberries and whipped cream. Using a little pumpkin and ginger seemed to be a good transition for the Fall Season. Did you know that Angel Food Cake became popular in the late 19th century? For a little history, click here: Angel Food Cake.

The original recipe can be found on Tablespoon. Click here: Pumpkin Angel Food Cake with Creamy Ginger Filling . Unfortunately, the Tablespoon recipe called for 'fat-free whipped topping', but there is nothing better than good, ole, original Cool Whip! It only adds a few more calories and you can always do a few extra minutes on the treadmill at the gym to compensate.:D How about a little Cool Whip history. Click here: Cool Whip .

Are you ready for Pumpkin Angel Food Cake? Let's Try It!

Ingredients - cake:*

• 1 box (1 lb. or 18 oz.) white angel food cake mix (I used Betty's, as in Betty Crocker.)
• 1 tbsp. all-purpose flour
• 1 1/2 tsp. pumpkin pie spice
• 3/4 c. canned pumpkin (think Libby's)
• 1 c. cold water

*note: To make the cake, you need a Angel Food Cake Pan!

Ingredients - filling:

• 1 8 oz. container whipped topping, thawed (Remember, I used original Cool Whip.)
• 2 tbsp. finely chopped crystallized ginger (You can find this in the spice section of your market.)

Preparation:

1. Move oven rack to lowest position & heat to 350º F.
2. In large mixing bowl, beat all cake ingredients on low speed of electric mixer for 30 seconds. Then, beat on medium speed 1 minute. Pour cake mix into UNGREASED 10-inch angel food cake pan.
3. Bake in oven approximately 40-47 minutes or until crust is dark golden brown & cracks are dry. Immediately turn pan upside down onto a heatproof surface (ie. cookie sheet) & let the cake completely cool, 2 - 3 hours. If your angel food cake pan doesn't have those little 'feet' on the top rim, you can turn the pan upside down on a heat-proof funnel or glass jar. When cooled, turn cake right side up & loosen cake from side of pan with a long knife.
4. Turn cake upside down onto serving plate.
5. In a medium mixing bowl, gently mix whipped topping & ginger.

6. With cake completely cool, cut horizontally in half to make 2 even layers & remove top layer.

7. Gently spread half of filling on bottom layer; replace top layer of cake. Spread remaining filling on top of cake.
8. Sprinkle top of cake with additional pumpkin pie spice, to taste. *
*note: If not serving cake immediately, cover & refrigerate. Refrigerate any leftover cake!





Separating the preparation into eight steps may seem a bit complicated. But trust me, this is a simple and easy cake recipe that is light, creamy and quite tasty! Now, enjoy your Pumpkin Angel Food Cake with Creamy Ginger Filling...

Enjoy! WildWSS outta here!