Recipe

Pumpkin Angel Food Cake Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month, 2 weeks ago Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. Adapted from Pamela Overton's posted in Light and Tasty Feb/Mar of 2003. Prep:15m Cook:94m Servings:14	Spinach1948
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Ingredients

Ingredients:

1 cup cooked or canned pumpkin

1 tsp. Vanilla extract

½ tsp. Ground cinnamon

½ tsp. Ground nutmeg

¼ tsp. Ground cloves

1/8 tsp. Ground ginger

1 package ( 16-oz ) one-step angle food cake mix

14 Tbs. reduced-fat whipped topping

Additional ground cinnamon, optional

Directions

1)Preheat oven at 350.

2)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 un-greased 10-inch tube pan. Cut through batter with knife to remove air pockets.

3)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. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping; sprinkle with cinnamon if desired.

Serving size: 1/14 of pie

Calories per serving: 151, Fat: 1g, Sodium: 264mg, Carbohydrate: 33g

Diabetic Exchange: 2 starch

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