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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 14 |
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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 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 package (16 ounces) angel food cake mix |
14 tablespoons reduced-fat whipped topping |
additional ground cinnamon, optional |
Directions:
1. 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.
2. 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.
3. 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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