Pumpkin Angel Food Cake - 33g Carbs, 1g Fiber

Pumpkin Angel Food Cake
From: Light & Tasty
Here's an easy way to jazz up an angel food cake mix using canned
pumpkin, nutmeg and other spices. I like to serve pieces with a
dollop of whipped topping and a sprinkling of cinnamon. — Pamela
Overton of Charleston, Illinois
Servings: 14
CATEGORY: Low Fat
METHOD: Baked
PREP: 15 min
COOK: 40 min
TOTAL: 55 min
1 cup canned pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 (16oz pkg) angel food cake mix
14 Tbsp reduced-fat whipped topping
Additional ground cinnamon, optional

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. Bake on the lowest oven rack at 350 degrees F 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. 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.

Servings: 14
Nutrition per Serving: 151 Calories, 1g Fat, 1g Saturated Fat, 0mg Cholesterol, 264mg Sodium, 33g Carbs, 1g Fiber, 3g Protein
Diabetic Exchanges: 2 starch