Pumpkin Angel Food Cake

Great way to spice up your angel food cake! It's from my favorite cooking magazine, Light & Tasty.

• Ready In: 50 mins
• Serves: 14

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

1. Combine pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger in a large bowl.
2. Prepare cake mix according to package directions.
3. Fold 1/4 of the batter into pumpkin mixture.
4. Fold in remaining batter.
5. Spoon into an ungreased 10-in tube pan.
6. Cut through batter with a knife to remove air bubbles.
7. Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown.
8. Invert pan onto wire rack, cool completely.
9. Remove from pan, garnish, and enjoy!