Pumpkin Angel Food Cake

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.