Pumpkin
Angel Food Cake
Prep: 15 min.
Bake: 40 min. + cooling
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
INSTRUCTIONS
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.
For added flare try making a pumpkin flavored whip cream to top it with!
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OCTOBER 2017
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WINTER GARDEN MAGAZINE
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11