I love once it is October and pumpkin is everywhere. All I want to do is bake with pumpkin so prepare yourselves for a few pumpkin recipes over the next couple of weeks. Try them out, they have all been healthified by Live Better America and taste great, you won't even notice they are healthier!
Pumpkin Angel Food Cake w/Creamy Ginger Filling
Prep Time: 10 Minutes
Total Time: 3 Hours
Servings: 12
Cake:
1 box white angel food cake mix
1 T all-purpose flour
1 1/2 tsp pumpkin pie spice
3/4 cup pumpkin (not pumpkin pie mix)
1 cup cold water
Filling:
1 container (8oz) frozen fat-free whipped topping, thawed
2 T finely chopped crystallized ginger (or 1 tsp ground ginger)
Heat oven to 350 degrees. In a large bowl beat all cake ingredients on low speed for 30 seconds. Scrape down sides of bowl and then beat on medium speed for 1 minute. Pour into an ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes until crust is dark golden brown and cracks are dry. Immediately turn pan upside down on heat proof funnel or glass bottle. Let hang about 2 hours or until cake is completely cooled. Loosen cake from sides with knife or long metal spatula. Turn cake upside down onto serving plate.
In medium bowl, gently blend whipped topping and ginger. Cut cake horizontally in half to make 2 layers. Spread half of 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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