Heavenly Pumpkin Spice Cake by Marlene Koch

By srumbel

This ultra-easy, fool-proof reduced fat pumpkin cake is lightly textured like a chiffon cake and perfectly scented with pumpkin pie spices.

Baked as a sheet cake, it’s perfect for a potluck or last-minute dinner guests. Finish it off with a touch of powdered sugar (a couple of teaspoons will do it), light whipped topping and a sprinkle of cinnamon to keep it extra light or top with Whipped Cream Cheese Frosting for a little bite of heaven.
from marlenekoch.com

Ingredients

• 1 box angel food cake mix
• 3 ⁄4 cup canned pumpkin
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 ⁄8 teaspoon cloves (optional)

Preparation

Step 1

1. In a large bowl, with an electric mixer, make angel food cake according to package directions. In a small bowl, mix spices into pumpkin and then carefully fold pumpkin by spoonfuls into angel food cake batter, taking care not to deflate batter.

2. Spoon batter into an ungreased 9 x 13-inch pan and smooth. Bake for 35 minutes or until cake looks dry and springs back when touched. Remove from oven and cool cake upside down. When cool, frost, or serve the cake with whipped topping, if desired.

Marlene Says: Frosting the cake with 1 (8-ounce) tub light whipped topping adds 30 calories and 3 grams of carbohydrate per piece. Be sure your bowl and beaters are clean and free of any grease or oil before making this cake.

NUTRITION INFORMATION PER SERVING (1 piece): Calories 115 | Carbohydrate 26g (Sugars 23g) | Total Fat 0g (Sat Fat 0g) | Protein 3g | Fiber 0g | Cholesterol 0mg | Sodium 30mg | Food Exchanges: 2 Carbohydrate | Carbohydrate Choices: 1½ | Weight Watcher Plus Point Comparison: 2