Cake
- 1
- box (1 lb) Betty Crocker® white angel food cake mix
- 1
- tablespoon Gold Medal® all-purpose flour
- 1 1/2
- teaspoons pumpkin pie spice
- 3/4
- cup canned pumpkin (not pumpkin pie mix)
- 1
- cup cold water
Ginger-Cream Filling
- 2
- cups whipping cream
- 1/4
- cup powdered sugar
- 2
- tablespoons finely chopped crystallized ginger
- 1Move oven rack to lowest position. 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. Pour into ungreased 10-inch angel food (tube) cake pan.
- 2Bake 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.
- 3In 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.
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