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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 14 |
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This is an easy way to dress up an angel food cake. Try this at Thanksgiving for a change. Ingredients:
1 cup canned pumpkin |
1 tsp. vanilla |
1/2 tsp. ground cinnamon |
1/2 tsp. ground nutmeg |
1/4 tsp. ground cloves |
1/8 tsp. ground ginger |
1 pkg. (16-oz.) angel food cake mix |
14 tbsp. whipped topping, thawed |
additional ground cinnamon, optional |
Directions:
1. In a large bowl, combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
2. Prepare cake mix according to package directions.
3. Fold a fourth of the batter into pumpkin mixture; gently fold in remaining batter.
4. Gently spoon into an ungreased 10-in. tube pan.
5. Cut through batter with a knife to remove air pockets.
6. Bake on the lowest rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched.
7. Immediately invert pan; cool completely about 1 hour.
8. Run a knife around side and center tube of pan.
9. Remove cake to a serving plate.
10. Garnish each slice of cake with 1 Tbsp. whipped topping; sprinkle with cinnamon, if desired.
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