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1 c. cooked or canned pumpkin
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cloves
1/8 tsp. ground ginger
1 16 oz. pkg. one step angel food cake mix
14 oz. reduced fat whipped topping
Additional ground cinnamon, optional

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

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