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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Great way to spice up your angel food cake! It's from my favorite cooking magazine, Light & Tasty. Ingredients:
1 cup canned pumpkin |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon ground ginger |
1 angel food cake mix |
14 tablespoons reduced-fat whipped topping |
Directions:
1. Combine pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger in a large bowl.
2. Prepare cake mix according to package directions.
3. Fold 1/4 of the batter into pumpkin mixture.
4. Fold in remaining batter.
5. Spoon into an ungreased 10-in tube pan.
6. Cut through batter with a knife to remove air bubbles.
7. Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown.
8. Invert pan onto wire rack, cool completely.
9. Remove from pan, garnish, and enjoy!
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