Best 8 Pumpkin Angel Food Cake With Ginger Cream Filling Recipes
Indulge in the heavenly goodness of our "Pumpkin Angel Food Cake with Ginger Cream Filling" recipe. This autumn-inspired dessert combines the delicate flavors of pumpkin and ginger, creating a symphony of tastes that will tantalize your senses. With a light and airy angel food cake as the base, complemented by a luscious ginger cream filling, this cake promises an unforgettable culinary experience. Prepare to embark on a baking journey that will unveil the secrets of crafting this delectable masterpiece.
Here are our top 8 tried and tested recipes!
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
This light pumpkin cake has a creamy filling made with a hint of warm spice.
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Position the oven rack on the lowest height. Preheat oven to 350 degrees F. In a large bowl, combine the angel food cake mix, flour, pumpkin pie spice, canned pumpkin, and water with a mixer on low speed for 30 seconds until just mixed. Increase the speed to medium and beat for one more minute. Pour the cake batter into an ungreased tube cake pan. Place in the oven on the lowest rack and bake for 37-47 minutes at 350 degrees F. The crust should be golden brown. Remove from the oven and turn the pan upside down onto a bottle or other object to keep the pan elevated. Let it cool like this for 2-3 hours or until completely cooled. Using a long knife or spatula, loosen the cake gently from the side of the pan. Invert the cake onto a serving plate. While the cake is cooling, combine the whipping cream and powdered sugar with a mixer on high speed until stiff peaks form. Fold in the ground ginger with a spatula. Cut the cake in half horizontally to make 2 layers of even thickness. Spread half of the ginger cream filling on the bottom layer. Carefully place the top half of the cake on top of the filling. Spread the remaining ginger cream on top of the cake. 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. You can make additional filling if you wish to cover the entire cake with the ginger cream. Refrigerate any leftover cake.
Nutrition Facts :
PUMPKIN ANGEL FOOD CAKE
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. -Pamela Overton of Charleston, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING
With only 180 calories and 0 g Fat per serving it really is a guilt free indulgence.
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes
Time 3h10m
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position.
- Preheat to 350.
- In extra-large glass or metal bowl, beat all cake ingredients above with an electric mixer on low for 30 sec.
- Beat on medium speed 1 min.
- Pour into ungreased 10 inch tube cake pan (bundt pan).
- Bake 35-47 min, or until crust is dark golden brown & cracks are dry.
- Immediately turn up-side-down onto heatproof funnel or glass bottle.
- Let hang about 2 hours or until cake is completely cool.
- Loosen cake from sides of pan with knife or long spatula.
- Turn cake upside down onto serving plate.
- 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 or cinnamon-if desired.
Nutrition Facts : ServingSize 1 slice, Calories 278 kcal, Carbohydrate 54 g, Protein 3 g, Cholesterol 1 mg, Fiber 1 g, Sugar 30 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Sodium 418 mg, UnsaturatedFat 2 g
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
Angel food cake mixes with pumpkin for a new flavour twist. Layers of whipped cream make it a dreamy dessert.
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 350ºF. 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 icing 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.
Nutrition Facts : ServingSize 12 servings
PUMPKIN ANGEL FOOD CAKE
This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!
Provided by BeccaB3c
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients together, and bake as directed.
- When cooled, top cake with Cool Whip.
- Serve, and enjoy!
Nutrition Facts : Calories 228.7, Fat 5, SaturatedFat 4.2, Sodium 213.6, Carbohydrate 43, Fiber 0.3, Sugar 23.7, Protein 4.4
PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING
Make and share this Pumpkin Angel Food Cake With Creamy Ginger Filling recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 146, Fat 0.2, Sodium 185.4, Carbohydrate 33.3, Fiber 0.2, Sugar 16.8, Protein 3.5
PUMPKIN LAYERED ANGEL CAKE
This eye-catching torte captures the taste of two favorite desserts-angel food cake and pumpkin pie. When you have time, prepare it earlier in the day and refrigerate until serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened., Place bottom layer of cake on a serving plate; spread with 3/4 cup pudding mixture. Repeat once. Top with remaining cake layer and spread with remaining pudding mixture. Sprinkle with crushed cookies. Refrigerate until serving. Store in the refrigerator.
Nutrition Facts :
Tips:
- Mise en Place: Before starting, ensure you have all the necessary ingredients and equipment ready, including a well-greased and floured Angel food cake pan.
- Fresh Ingredients: Use the freshest pumpkin puree possible, preferably homemade. Freshly grated ginger adds a more intense flavor to the cream filling.
- Ginger Infused Milk: For a more pronounced ginger taste in the cream filling, infuse the milk with grated ginger before making the custard base.
- Room Temperature Ingredients: Bring your cream cheese, butter, and eggs to room temperature before making the filling. This will help them combine smoothly and evenly.
- Cream the Butter and Sugar: Creaming the butter and sugar until light and fluffy is essential for the cake's structure and texture.
- Folding the Egg Whites: Gently fold the egg whites into the batter until just combined. Overmixing can result in a dense cake.
- Baking Time and Temperature: Bake the cake according to the recipe's instructions, monitoring it closely to prevent over-baking. The cake is done when a toothpick inserted into the center comes out clean.
- Cooling the Cake: Allow the cake to cool completely before filling and frosting. This will prevent the filling from melting and seeping out.
- Chill the Filling: Chill the ginger cream filling for at least 2 hours before assembling the cake. This will help it set and firm up.
- Decorate as Desired: Decorate the cake with additional powdered sugar, ginger crumbs, or your favorite decorations before serving.
Conclusion:
The pumpkin angel food cake with ginger cream filling is a delightful combination of flavors and textures. The airy and light cake pairs perfectly with the creamy, ginger-infused filling. It's an elegant and delicious dessert that is sure to impress your friends and family. With proper planning, attention to detail, and following the recipe's instructions, you can create a stunning and delectable cake that will be the star of any occasion. Happy baking!
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