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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.96 Kcal (481 kJ)
Calories from fat	0.43 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	156.1mg	7%
Potassium	70.85mg	2%
Total Carbs	26.97g	9%
Sugars	16.52g	66%
Dietary Fiber	0.13g	1%
Protein	2.26g	5%
Vitamin C	0.7mg	1%
Iron	0.2mg	1%
Calcium	29.7mg	3%

Amount Per 100 g
Calories	162.15 Kcal (679 kJ)
Calories from fat	0.61 Kcal
		% Daily Value*
Total Fat	0.07g	0%
Sodium	220.17mg	7%
Potassium	99.93mg	2%
Total Carbs	38.05g	9%
Sugars	23.29g	66%
Dietary Fiber	0.19g	1%
Protein	3.19g	5%
Vitamin C	1mg	1%
Iron	0.2mg	1%
Calcium	41.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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