Pumpkin Angel Food Cake and Topping

I first made this dessert from a magazine clipping in 2002.  I changed a few things and used four 7-½ inch loaf pans to make the cake so it would be easy to freeze some of the cakes for later use.  My husband and daughter loved this dessert.

• Servings: 15
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1 cup canned pumpkin (not pumpkin pie filling)
1 tsp. vanilla
½ tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. ginger

16 oz box of Betty Crocker One-Step Angel Food Cake Mix

Preheat oven to 350 degrees F

In a small bowl, whisk together the pumpkin, vanilla, cinnamon, nutmeg and ginger.

In the large bowl of an electric mixer, beat the angel food cake mix with the amount of water and according to the directions specified on the back of the box

By hand, fold 1/3 of the pumpkin mixture into the cake batter and then the remaining mixture 1/3 at a time.

Spoon into ungreased tube pan or loaf pans.

Bake in a preheated 350 degree F oven according to the directions on the cake mix box.  I used four 7-½ inch loaf pans and baked for 30 minutes.

Place loaf pans on side on a rack to cool completely for about one hour.

Using a knife, loosen sides of cake from pans and pull up gently from the bottom to remove cakes from pans.

PUMPKIN CREAM TOPPING
5 oz. low-fat cream cheese
½ cup canned pumpkin (not pumpkin pie filling)
½ cup granulated sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
2 cups reduced fat frozen whipped topping, thawed

Combine cream cheese, pumpkin and sugar, beat in spices and flavorings.  A food processor is good for this.  Place pumpkin mixture in a medium bowl and fold in thawed whipped topping.

Cover and refrigerate until ready to serve.
Yield:  15 servings

According to my DietPower software:
15 servings of cake without topping = approx. 125 calories per serving
15 servings of cake with 3 Tblsp. topping = approx. 225 calories per serving

The cake and/or topping can be placed in freezer containers and frozen with good results.  Nice to have a quick dessert ready in the freezer.

A good way to use for leftover cake:

PUMPKIN APPLE TRIFLE

In a small skillet, melt 1 Tblsp. Butter and add 2 cups of apple slices.  Cook for 5 minutes, then add 1 Tblsp. Brown sugar, ¼ tsp. cinnamon and 1/8 tsp. nutmeg and cook and stir for another 5 minutes.  Let cool.

Break a slice of Pumpkin Angel Food Cake into cubes and place in a dessert dish.  Sprinkle 1 teaspoon of Apple Jack, brandy or orange juice over the cake.  Spoon 1/6 of the apple mixture on top.  Add 2 Tblsp. of whipped topping and a pecan half on top of the apples.  Repeat for 6 servings.  Serve at room temperature or chilled.