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
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger
- Move 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.
- 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.
- 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.
Makes 12 servings