Low Fat Pumpkin Angel Food Cake

From a WW leader. Each serving is 2 points.

• Ready In: 55 mins
• Serves: 16

Ingredients

• 1  cup pumpkin puree
• 1  teaspoon vanilla
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon ginger
• 1 (16 ounce) package  angel food cake mix

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.