Creamy Vanilla-Caramel Cheesecake

Mixed-Berry Salad

Triple-Berry Angel Shortcakes

Your health. Your taste buds. Here are a few products that serve both masters.

Yoplait®

Original 99% Fat Free Strawberry

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Pumpkin Angel Food Cake with Creamy Ginger Filling

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.

5 reviews

6 ratings - Click to rate

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
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

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 % 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
*% Daily Values are based on a 2,000 calorie diet.

5 Reviews

print review with recipe

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

print review with recipe

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 1:53 PM on January 27 2009 by judy.taylor

print review with recipe

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

print review with recipe

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

print review with recipe

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