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!
Servings: 14
Time preparation: 10 min.
Time total: 50 min.