Ingredients

How to make it

  • 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.

Reviews & Comments 8

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  • mountainmama 6 years ago
    Since my back is killing me and I'm calling it an evening "GROUP HUG HERE" Thank you all for the comments and the 5's and I will try to get back to each of you. HUGS!!!
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    " It was excellent "
    m2googee ate it and said...
    Sounds just lovely! Thanks
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  • rosemaryblue 6 years ago
    A very nice recipe! Love it.
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    " It was excellent "
    greentreefrogs ate it and said...
    OH this sounds so NICE. "FIVE FORKS"
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    " It was excellent "
    minitindel ate it and said...
    ohhhhhhh beautiful i love everything about it mama .....yummmmmmmm

    a 10 for sure ...lol
    tink
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome ok lets try this out tasty thanks
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  • jett2whit 6 years ago
    Yum! Sounds very tasty.
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    " It was excellent "
    michelle73 ate it and said...
    This sounds fabulous!
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