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Home > Recipes > Desserts > Cakes, Pies & Tarts > Pumpkin Angel Food Cake with Creamy Ginger Filling

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Pumpkin Angel Food Cake with Creamy Ginger Filling

Pumpkin Angel Food Cake with Creamy Ginger Filling
Recipe Tip
Pumpkin Power
Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.
Success Hint
A serrated or electric knife will help you cleanly cut the cake into 2 layers. Use these knives for slicing the cake as well.
Substitution
Don't have crystallized ginger? Gently fold 1 teaspoon ground ginger into the whipped topping.

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Based on 47 ratings

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert. From eatbetteramerica.
Prep Time:10 min
Start to Finish:3 hr
makes:12 servings
Cake
1box (1 lb) white angel food cake mix
1tablespoon Gold Medal® all-purpose flour
1 1/2teaspoons pumpkin pie spice
3/4cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1cup cold water
Filling
1container (8 oz) frozen fat-free whipped topping, thawed
2tablespoons finely chopped crystallized ginger
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.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.
Nutritional Information
1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 27g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
 
19 Reviews

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Delicious!
I frosted this with a box of sugar free pudding mix combined with 1 tsp cinnamon, 1 cup of skim milk, and 1 cup of Cool Whip free. So yummy and moist, and easy too! I will definitely be making this again.
Posted at 10:15 AM on December 30 2011 by mjbauer
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Pumpkinliscous!!
My husband and I have made this many times the past couple years. We always liked Angel food cake but sometimes it can come out dry. BUT.....using pumpin in the recipe makes it moist.....and who needs frosting! We just use alittle fat free whipped topping! Love it! Love it! Love it!
Posted at 5:18 PM on December 9 2011 by Pegjo60
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Hit of the party
I love pumpkin and this was a great dessert. Very easy and inexpensive to make. I used French Vanilla cool whip
Posted at 9:22 AM on November 23 2011 by judy.taylor
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question on cake?
would you prepare the cake as directed (using eggs etc) or just use what the ingrediants state on here????
Posted at 9:22 AM on November 23 2011 by Cari
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It was a HIT!
I made this recipe for one of our family dinners and everyone really liked it! I think the fresh ginger really gives it that extra zing. Awesome recipe! :)
Posted at 11:02 AM on October 20 2011 by Sherrie Lynn
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Help!
Is this cake supposed to rise like normal Angel Food? I am certain I did not overbeat & used Pillsbury Mix.
Posted at 11:32 AM on September 6 2011 by MamaBrew
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So good!
I did not use the frosting. The cake was AMAZING!!! It was light, fluffy, flavorful, sweet, and I will make it again and again!!! Great recipe!
Posted at 3:01 PM on December 22 2010 by Coppertop_4
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Will definely try this!
But I never eat whipped topping in any form. Will dust lightly with powdered sugar -- festive, and acutally not that sweet!
Posted at 3:04 PM on December 7 2010 by
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Very Yummy
I made this for Thanksgiving and everyone loved it! I did not use the crystallized ginger(per other reviews) and used 1 1/2 tsp pumpkin pie spice instead. IT was GREAT!! Very moist and a sweet light ending to any meal.
Posted at 3:29 PM on November 29 2010 by Gigi321
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Easy and Aroma-ly Awesome
This came out beautiful! Light and fluffy with little effort. The smell of pumpkin was everywhere. What a nice addition to my fall recipe repetoire!
Posted at 3:26 PM on November 29 2010 by pixystik4u
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Excellent!
My family loved this! A very moist cake! I used ground ginger instead of crystallized, which was good. Next time I would add only 1 tsp pumpkin pie spice (was a tad too strong), and a tad less ground ginger.
Posted at 3:01 PM on November 16 2010 by CC
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Skip the ginger
This cake was good but if I make it again it will be without the ginger. The ginger was overbearing!!
Posted at 11:55 AM on January 19 2010 by
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Made this for Thanksgiving. Everyone loved this light ending to the big meal. We did find the crystallized ginger a bit strong so I left it out.
Posted at 2:22 PM on December 14 2009 by Tracee Lin
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This was very yummy. We didn't care much for the crystalized ginger. The whole gang really liked it.
Posted at 11:15 PM on December 1 2009 by Tracee Lin
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pumpkin angel food cake
Thought I would give this a try for something pumpkin flavored low in calories. Shared it with our Sunday School class and everyone loved it. Thanks for making healthy eating so tasty!!!
Posted at 9:50 AM on November 24 2009 by
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Light but sweet
If you're looking for a sweet treat (maybe even too sweet), and you love pumpkin like I do, this is the one for you. Next time I make it I might even add a bit more pumpkin which will make the cake more dense than light, but could even out the sweetness a bit.
Posted at 12:29 PM on January 29 2009 by reeree411
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good recipe
pretty good recipe, and i am not a big pumpkin fan. i made it in a 13x9 pan, and it was a little thick, but the flavor was good.
Posted at 12:10 PM on November 3 2008 by tattooedmomma
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good recipe
pretty good recipe, and i am not a big pumpkin fan. i made it in a 13x9 pan, and it was a little thick, but the flavor was good.
Posted at 8:04 AM on June 2 2008 by tattooedmomma
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Fantastic!
This cake was wonderful. It's definitely a great alternative to high-fat pies. It's so light you can definitely enjoy without feeling guilty. I don't have a tube pan so I made it in two small loaf pans, and it worked just fine. I also used fat-free cool whip. I never have time for complicated recipes, and this one is so easy! I'm defintely going to make this again.
Posted at 9:35 AM on November 19 2007 by Devyn
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