Ingredients
For the Cake:
- 1 box white angel food cake mix
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup canned pure pumpkin
- 1 cup cold water
For the Filling:
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon ground ginger
Instructions
- Adjust oven rack to lowest position. Preheat oven to 350.
- In a large glass or metal bowl, beat the cake ingredients with an electric mixer on low speed for 30 seconds. Then beat on medium speed for 1 minute. Pour the batter into an ungreased 10-inch angel food cake pan.
- Bake for 37-47 minutes, until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto a 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 spatula. Turn cake upside down onto serving plate.
- Whisk the powdered sugar and ginger together. In chilled large bowl, beat whipping cream and powdered sugar with a mixer on high speed until soft peaks.
- Serve the pumpkin angel food cake topped with the whipped cream. Sprinkle with additional pumpkin pie spice, if desired.