Pumpkin Angel Food Cake
"Great way to spice up your angel food cake! It's from my favorite cooking magazine, Light & Tasty."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
14
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 angel food cake mix
- 14 tablespoons reduced-fat whipped topping
directions
- Combine pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger in a large bowl.
- Prepare cake mix according to package directions.
- Fold 1/4 of the batter into pumpkin mixture.
- Fold in remaining batter.
- Spoon into an ungreased 10-in tube pan.
- Cut through batter with a knife to remove air bubbles.
- Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown.
- Invert pan onto wire rack, cool completely.
- Remove from pan, garnish, and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Light and delicious! I didn't care for it with Cool Whip, but liked it plain. I think it would be good with some peanut butter or almond butter on it. -
I made this for a birthday at work. There are many of us on weight watchers and it was yummy and people who aren't watching their waist loved it too! -
Just a so-so taste. -
This was a very easy recipe to put together and it was delicious. It has a lot of pumpkin flavor and is light and fluffy. Mine needed to cook for about 44 minutes. I served it with a little vanilla ice cream, drizzled it with a little sauce I made of melted butter and brown sugar slightly thickened, and a sprinkle of pecan chips! It was a flavorful fall dessert! Thanks for such a simple recipe!
