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Pumpkin Angel Food Cake

Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. —Pamela Overton of Charleston, Illinois
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    14 servings

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 package (16 ounces) angel food cake mix
  • 14 tablespoons reduced-fat whipped topping
  • Additional ground cinnamon, optional

Directions

  • 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.
Nutrition Facts
1 slice: 151 calories, 1g fat (1g saturated fat), 0 cholesterol, 264mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

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