Low Fat Pumpkin Angel Food Cake

Total Time
55mins
Prep 10 mins
Cook 45 mins

From a WW leader. Each serving is 2 points.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
  3. Prepare cake according to the package directions.
  4. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
  5. Gently spoon the batter into a 10" tube pan.
  6. Cut through the batter with a knife to remove any air pockets.
  7. Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
  8. Invert on a wire rack immediately.
  9. Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Most Helpful

Very moist & light - I love that it has a holiday pumpkin flavor & yet you don't feel so bad about eating a slice... or two :)

lyms November 01, 2011

made this cake and it went like crazy... nobody knew it was a ww receipe... very moist. the only thing i did different was that instead of using all those spices i just used pumpkin pie spice and it was great. very pretty cake and very easy to make.

shortcakes2m October 25, 2008

This was easy to make and tasted pretty good too! You get a decent size for the 2 points, thanks!

mariposa13 September 05, 2007