1 box (1 lb) white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1 cup cold water
1 container (8 oz) frozen fat-free whipped topping, thawed
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
2.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.
3.In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers (We used an electric knife but you can also use a serrated one. 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. ENJOY!!!