Pumpkin Angel Food Cake

Pumpkin Angel Food Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box Betty Crocker* White Angel Food Cake Mix

  • 1

    tbsp (15 mL) all-purpose flour

  • tsp (7 mL) pumpkin pie spice

  • ¾

    cup (175 mL) canned pumpkin (not pumpkin pie mix)

  • 1

    cup (250 mL) cold water

  • Ginger-Cream Filling

  • 2

    cups (500 mL) whipping cream

  • ¼

    cup (50 mL) icing sugar

  • 2

    tbsp (25 mL) finely chopped crystallized ginger


•Move oven rack to lowest position. Heat oven to 350ºF. In extra-large glass or metal bowl, beat 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. •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. •In chilled large bowl, beat whipping cream and icing 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.


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