Pumpkin Layered Angel Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
1-1/2 cups canned pumpkin |
1-1/4 cups heavy whipping cream |
1 package (5.1 ounces) instant vanilla pudding mix |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1 prepared angel food cake (16 ounces), split twice horizontally |
1/4 cup gingersnap cookies (about 5 cookies) |
Directions:
1. In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened.
2. 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. Yield: 12 servings.
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