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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

14 ServingsPrep: 15 min. Bake: 40 min. + cooling

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. Yield: 14 servings.

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Pumpkin Angel Food Cake (continued)

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