pumpkin angle food cake with creamy ginger filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE1 box angel food cake mix1 tablespoon all purpose flour1 1/2 teaspoons pumpkin pie spice3/4 cup canned pumpkin (not pumpkin pie mix)1 cup waterFILLING1 8 oz. container frozen fat-free whipped topping, thawed2 tablespoons finely chopped crystallized ginger
Move oven rack to lowest position, heat oven to 350. In large bowl beat cake mix, flour, pumpkin, pumpkin pie spice, and water on low speed for 30 seconds then on medium speed for 1 minute. Pour into ungreased 10 inch tube pan.
Bake 37 - 47 minutes until crust is dark golden brown and cracks are dry. Immediately turn cake upside down onto heatproof funnel or glass bottle. Let hang about 2 hours until cake is completely cool. Loosen cake from pan and turn cake onto serving plate.
In medium bowl gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 layers. Spread half of the filling on bottom layer, replace top of cake and spread remaining filling on top of cake.
Serving Size: 1/12 of cake
Number of Servings: 12
Recipe submitted by SparkPeople user DECORADER.
Bake 37 - 47 minutes until crust is dark golden brown and cracks are dry. Immediately turn cake upside down onto heatproof funnel or glass bottle. Let hang about 2 hours until cake is completely cool. Loosen cake from pan and turn cake onto serving plate.
In medium bowl gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 layers. Spread half of the filling on bottom layer, replace top of cake and spread remaining filling on top of cake.
Serving Size: 1/12 of cake
Number of Servings: 12
Recipe submitted by SparkPeople user DECORADER.
Nutritional Info Amount Per Serving
- Calories: 40.9
- Total Fat: 0.9 g
- Cholesterol: 0.1 mg
- Sodium: 33.0 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.7 g
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