Pumpkin Angel Food Cake with Creamy Ginger Filling

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Ingredients

Cake ingredients:
  • 1 box (1 lb) white angel food cake mix
  • 1 tablespoon Gold Medal® all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 1 cup cold water
Filling ingredients:
  • 1 container (8 oz) frozen fat-free whipped topping, thawed
  • 2 tablespoons finely chopped crystallized ginger

Instructions

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 medium bowl, gently mix whipped topping and 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. Refrigerate any remaining cake.

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