Angel Food Cake with Creamy Ginger Filling

By Dianecarole

Ingredients

• Cake
• 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
• 1 container (8 oz) frozen fat-free whipped topping, thawed
• 2 tablespoons finely chopped crystallized ginger

Details

Servings 6
Adapted from eatbetteramerica.com

Preparation

Step 1

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.