PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Pumpkin Angel Food Cake with Ginger-Cream Filling image

Provided by Rachel Burbank

Categories Cakes

Time 1h

Number Of Ingredients 10

CAKE
1 pkg white angel food cake mix
1 Tbsp all purpose flour
1 1/2 tsp pumpkin pie spices
3/4 c canned pumpkin (not pumpkin pix mix)
1 c col water
GINGER-CREAM FILLING
2 c heavy whipping cream
1/4 c powdered sugar
2 Tbsp finely chopped crystallized ginger

Steps:

1. Move rack to lowest position in oven. Heat oven to 350. In extra large bowl beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minuted. Pour into ungreased 10-inch angel food pan.
2. Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down and let hang for 2 hours. Loosen cake and turn upside down on serving plate.
3. In large chilled bowl, beat whipped cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half filling on bottom layer; replace top and spread remaining filling on top of cake. Sprinkle with a little extra pumpkin pie spice mix. And enjoy!!