Pumpkin Angel Food Cake with Creamy Ginger Filling

 

 

Looking for a delicious holiday dessert that won’t add inches to your waistline?  Try EatbetterAmerica.com’s 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.  My only critique is that I think the ginger in the cool whip was a little strong.  Of course, we didn’t have the crystallized ginger so we used powdered.  Other than that, it was really good-and lite enough to eat after a large meal!

 

Is Angel Food Cake Fat Free?

Angel food cake is made with egg whites and no butter.

Angel food cake has no fat and is lower in calories than other desserts.

 

Is Pumpkin a Vegetable?

Pumpkin is actually a fruit.

But, like many other fruits such as tomatoes, beans, green peppers, etc., that are not sweet, pumpkin is considered a vegetable.

 

Does Pumpkin Have Health Benefits?

Eating pumpkin as actually good for your heart.

Pumpkin is packed with fiber, potassium, and vitamin C.

 

 

Pumpkin Angel Food Cake with Creamy Ginger Filling

Pumpkin Angel Food Cake with Creamy Ginger Filling By: Jennifer ohsweetbasil.com
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Pumpkin Angel Food Cake with Creamy Ginger Filling

Prep Time2 hrs 20 mins
Cook Time50 mins
Total Time3 hrs 10 mins
Course: 500+ Best Dessert Recipes
Servings: 1 cake
Calories: 2280kcal
Author: Sweet Basil

Ingredients

Cake:

  • 1 box white angel food cake mix
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoon pumpkin pie spice or 3/4 teaspoon cinnamon, 3/8 teaspoon ginger, 1/8 teaspoon allspice or cloves, 1/8 teaspoon nutmeg
  • 3/4 Cup canned pumpkin not pumpkin pie mix
  • 1 Cup cold water

Filling:

  • 1 container 8 oz fat free whipped topping
  • 2 tablespoons finely chopped crystallized ginger or 1 teaspoon powdered

Instructions

  • 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

Serving: 1cake | Calories: 2280kcal | Carbohydrates: 429.7g | Protein: 36.6g | Cholesterol: 172.4mg | Fiber: 8.5g | Sugar: 300.7g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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