Serves 14

  • 1 cup cooked pumpkin
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon (additional optional)
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ginger
  • 1 (16 oz.) pkg. one-step angel food cake mix
  • Reduced fat whipped topping

In a large bowl, mix pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to directions on package. Fold 1/4 of batter into pumpkin

mixture. Gently fold in remaining batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with knife to remove air bubbles. Bake on lowest oven rack at 350°F for 38 to 44 minutes or until top is golden brown and springs back when lightly touched. Invert pan onto wire rack; cool completely, about 1 hour. Run knife around sides of cake and remove to serving plate. Garnish each slice with whipped topping; sprinkle with cinnamon, if desired.

Nutrition Analysis Per Serving: 132 calories; 4g protein; 29g carbohydrates; .26g fiber; .04g fat; 0g trans fatty acids; 0mg cholesterol; 29mg calcium; .26mg iron; 320mg sodium.
Carol Walton