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Pumpkin Angel Food Cake

 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 McCormick® Pure 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)

Nutritional 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.