Dessertsbettycrocker5.0
Pumpkin Angel Food Cake with Ginger-Cream Filling
Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 10 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- spatula
- knife
📝 Preparation Steps
1
Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed ⏱️ 30 seconds. Beat on medium speed ⏱️ 1 minute. Pour into ungreased 10-inch angel food (tube) 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 bowl, 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.
Nutrition Facts
calories
270
fat Content
2 1/2
serving Size
1 Serving
fiber Content
0 g
sugar Content
27 g
sodium Content
270 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
45 mg
carbohydrate Content
36 g
saturated Fat Content
8 g
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