Pumpkin Angel Food Cake with Creamy Ginger Filling
Elevate your dessert game with this heavenly Pumpkin Angel Food Cake with Creamy Ginger Filling—a delightful fusion of light, airy texture and warm autumnal flavors. This irresistible recipe combines fluffy angel food cake infused with pumpkin puree and aromatic pumpkin pie spice, baked to perfection for a golden, tender finish. Layered with a luscious cream cheese filling enriched by fresh ginger and sweet vanilla, this cake tantalizes the senses with its balance of spiced richness and creamy decadence. Perfect for fall gatherings, Thanksgiving celebrations, or any occasion where indulgence takes center stage, this elegant layered treat is topped with a dusting of ground cinnamon for visual appeal and a hint of spice. With its easy prep time, crowd-pleasing flavors, and show-stopping presentation, this pumpkin dessert is a must-try for anyone who loves seasonal baking and unique flavor pairings.
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Recipe Information
Ingredients
- 1 box Angel food cake mix
- 0.75 cup Pumpkin puree
- 2 teaspoons Pumpkin pie spice
- 1 cup Water
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy cream
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and dry. Do not grease the pan.
In a large mixing bowl, combine the angel food cake mix, pumpkin puree, pumpkin pie spice, and water. Whisk gently until smooth and fully combined.
Pour the batter into the ungreased angel food cake pan and smooth the top with a spatula.
Bake according to the instructions on the angel food cake mix box (approximately 35-40 minutes) or until the top is golden brown and springs back when lightly touched.
Immediately invert the pan and let the cake cool completely upside down for about 1 hour.
While the cake cools, prepare the creamy ginger filling. In a medium mixing bowl, beat the cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
Add the heavy cream, grated fresh ginger, and vanilla extract to the cream cheese mixture. Beat until the filling is light, fluffy, and holds soft peaks. Set aside in the refrigerator until ready to use.
Once the cake is completely cooled, carefully remove it from the pan by running a knife along the edges and gently lifting it out.
Slice the angel food cake horizontally into three even layers using a serrated knife.
Spread a generous layer of the creamy ginger filling between each layer of the cake, stacking them carefully as you go.
Finish by frosting the top of the cake with the remaining ginger filling. Dust with ground cinnamon, if desired, for a decorative touch.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 513.5 g | 187% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 392.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
