Pumpkin Angel Food Cake

• 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 package (16 ounces) angel food cake mix
• 14 tablespoons reduced-fat whipped topping
• Additional ground cinnamon, optional

1. 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.
2. Bake on the lowest oven rack at 350u0b0 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.
3. 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.

pumpkin, vanilla, ground cinnamon, ground nutmeg, ground cloves, ground ginger, angel food cake mix, topping, ground cinnamon

Taken from www.tasteofhome.com/recipes/pumpkin-angel-food-cake/ (may not work)