If you have been reading my blog for a while, you will know I adore cooking. There is just something so satisfying about making a meal for my family that they love to eat. But I also know many, many, many people can’t stand the kitchen. It could be they are just not interested in cooking and find it a chore. Others never learned how to cook and feel like they wouldn’t even know where to start. Whatever your reasoning, it is ok. You don’t have to cook to be a glamorous housewife. Cooking is just something I happen to be passionate about. So for those of you who are fabulous mothers and wives, but you hate to cook, I have the perfect autumn dessert for you make! It only takes a few store bought ingredients and once they are put together, the end result is a light and fluffy cake that is the ideal end to an otherwise heavy dinner.
I found the basic idea of a filled angel food cake in my vintage Betty Crocker’s cook book and though it was genius. The original recipe called for a chocolate almond filling/frosting, but I decided to change it to a pumpkin flavor. I think it works better with a fall dessert and gives those of us who don’t love pumpkin pie a different option.
Start by purchasing an already baked angel food cake. I have seen these at many grocery stores all over the United States. For those of you who actually like to bake, feel free to make your own angel food cake by hand, but remember that the store bought cakes are much smaller than the ones you would make at home, so you will need to double the filling/frosting recipe.
Next you need to hollow out the middle of your cake. I included the photo of the original directions, which I followed exactly. It was really easy to scoop out the middle. If you feel this is beyond you, just cut the cake in half horizontally and add 1-2 inches of filling and then set the top back down.
Now it is time to make the filling/frosting. In a mixing bowl combine 2 cups of heavy cream and start beat on medium/high speed. If the cream is sloshing around just throw a dish towel over the mixer. Slowly add 1 cup of powdered sugar. Continue to beat until the cream can hold a peak. Next combine 2/3 cup pumpkin, 3/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves and some freshly grated nutmeg in a bowl. Fold the pumpkin mixture into the whipped cream mixture until combined. If whipping cream freaks you out, just use a tub of Cool Whip and carefully fold in the pumpkin mixture.
Now it is time to fill the cake. Using a spoon and your clean finger, fill the hole you created with the whipped cream pumpkin mixture. Then carefully lay the top back on the cake. Now it is time to frost. Using the same stuff you used to fill the cake, begin to frost. I found this to be quite easy. When finished you can always add some flowers, or sprinkle the whole thing with a cinnamon-sugar mixture. Keep it in the fridge until ready to serve. That’s it! No seriously, it is that easy.
I know I am always stuffed after a heavy meal so all I want is a little piece of something sweet and light. The angel food cake is so airy and the pumpkin frosting is equally as delicate. I like this dessert because it gives a good contrast to the filling dinner you just ate. Plus it is an easy way to make something “homemade” without having to have any cooking knowledge. Enjoy!
No Bake Autumn Dessert: Angel Food Cake With Pumpkin Filling & Frosting
- 1 store bought angel food cake
- 2 cups heavy whipping cream or 1 tub Cool Whip
- 1 cup powdered sugar.
- 2/3 cup canned pumpkin
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- freshly grated nutmeg to taste
Cut the top off your angel food cake. Next run a knife around the sides and middle, making sure to keep at least 1/2 inch away from the edge. Then carefully pull out the middle of the cake using your fingers.
Next make the whipped cream. Beat 2 cups of cream at a medium/high speed for 2 minutes and then at high speed until it can hold a stiff peak. As you start to make the whipped cream, be sure to slowly add 1 cup of powdered sugar to the liquid.
In a separate bowl mix the pumpkin, cinnamon, ginger, cloves, and nutmeg. Once the whipped cream is finished, carefully fold the pumpkin mixture into the cream until blended. If you are using Cool Whip, just fold the pumpkin mixture in.
Fill the middle of the angel food cake with the pumpkin-cream mixture. Place the top of the cake back on and then use the rest of the mixture to frost the cake. Chill until ready to be served.