Servings: 14
WW Points/serving: 3
1 c. canned pumpkin 1 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1/8 tsp. ground ginger 16 oz. one-step angel food cake mix 14 Tbsp. RF whipped topping
Additional ground cinnamon, optional
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 inch 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. 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.
*Source- Light & Tasty 2004
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