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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |