Ingredients Jump to Instructions ↓

  1. 1 cup canned pumpkin

  2. 1 teaspoon vanilla extract

  3. 1/2 teaspoon ground cinnamon

  4. 1/2 teaspoon ground nutmeg

  5. 1/4 teaspoon ground cloves

  6. 1/8 teaspoon ground ginger

  7. 1 package (16 ounces) angel food cake mix

  8. 14 tablespoons reduced-fat whipped topping Additional ground cinnamon, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired. Yield: 14 servings.


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