Pumpkin Angelfood Cake

This is a delightful fall dessert that won't make you feel guilty at all, even after eating two pieces. Pumpkin flavored angelfood is filled and topped with a ginger scented whipped cream - perfect for this month's Improv Challenge of cake and frosting!

If you want to, you can use a homemade angelfood base, but for convenience I used a boxed mix. In my (short) experience of making angelfood cakes, I have found there are two varieties - one has everything in one bag inside the box, and the other has two separate bags, one with an egg white mixture and one with a cake mixture. Be sure you know which mix you have, because it DOES make a difference. (Don't ask me how I know.)

If you have the kind that is divided, mix the egg white packet with 1 cup water (NOT what's called for on the box!) and beat until stiff peaks form. It should look like this when you lift the beaters.

Now carefully add the pumpkin pie spice,

pumpkin,

and the cake batter mix along with a tablespoon of flour and mix until well combined. (If your cake mix box only has one packet, simply combine the water, cake mix, flour, pumpkin and pumpkin pie spice and beat until well combined.) Pour into an ungreased tub pan.

Bake the cake on the lowest rack in the oven for 40-47 minutes or until it is deep golden and the cracks on top are dry.

Immediately tip the cake pan on top of a glass bottle (maybe your favorite fall drink?)

and let the cake cool for at least two hours. Run a large knife around the edge of the cake pan to loosen it, then remove from the outside pan, and carefully use a knife to separate the cake from the tube section.

To make the filling/frosting, combine the powdered sugar and whipped cream

and beat on high until stiff. Fold in the chopped crystallized ginger.

Carefully cut the cake into two halves.

Spread half the filling on the cake bottom,

top with the other half of the cake,

and top with remaining frosting. Sprinkle with additional pumpkin pie spice.

Cake, frosting, pumpkin, whipped cream, what could be better?

One year ago: Chicken Gnocchi Soup
Two years ago: Caramel Cracker Bars
Three years ago: Pumpkin Cake
Four years ago: Cranberry Gingerbread Muffins

See more cake and frosting ideas below. And get more inspiration at Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, TGIF, Friday Food Frenzy, Foodie Friday (#2), Food on Friday.

Pumpkin Angelfood Cake

Cake:
1 box (1 lb) white angel food cake mix
1 Tbsp. flour
1 1/2 tsp. pumpkin pie spice
3/4 cup pumpkin puree
1 cup cold water

Ginger-Cream Filling:
2 cups whipping cream
1/4 cup powdered sugar
2 Tbsp. finely chopped crystallized ginger

In large bowl, beat 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. (Note: if your cake mix has two separate packets - one of egg whites and one of cake batter, be sure to follow the directions on the cake mix box, but use only the water called for in this recipe.)

Place the pan on the lowest oven rack and bake at 350 for 40 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto 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.

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in 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.

Recipe Source: Betty Crocker