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