Pumpkin Angel Food Cake with Ginger-Cream Filling

Name: Pumpkin Angel Food Cake with Ginger-Cream Filling
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 454 grams box Betty Crocker® white angel food cake mix; 177 milliliters canned pumpkin (not pumpkin pie mix); 2 Tbsps finely chopped crystallized ginger; 1 Tbsp Gold Medal® all-purpose flour; 59 milliliters powdered sugar; 2 teaspoons pumpkin pie spice; 237 milliliters cold water; 473 milliliters whipping cream

This recipe serves 12. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 299 calories. Head to the store and pick up flour, powdered sugar, crystallized ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours. It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

Move oven rack to lowest position.

Equipment you will use

Oven

Heat oven to 350°F. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.

Equipment you will use

Hand Mixer

Bowl

Oven

Pour into ungreased 10-inch angel food (tube) cake pan.

Equipment you will use

Cake Form

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Funnel

Frying Pan

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.

Equipment you will use

Spatula