Looking for a delicious holiday dessert that won’t add inches to your waistline? Try EatbetterAmerica.com’s Pumpkin Angel Food Cake! With only 180 calories adn 0 g Fat per serving it really is a guilt free indulgence. My only critique is that I think the ginger in the cool whip was a little strong. Of course, we didn’t have the crystallized ginger so we used powdered. Other than that, it was really good-and lite enough to eat after a large meal!
Pumpkin Angel Food Cake with Creamy Ginger Filling
1 box white angel food cake mix
1 TBL all purpose flour
1 1/2 tsp pumpkin pie spice (or 3/4 tsp cinnamon, 3/8tsp ginger, 1/8 tsp allspice or cloves, 1/8 tsp nutmeg)
3/4 C canned pumpkin (not pumpkin pie mix)
1 C cold water
1 container (8 oz) fat free whipped topping
2 TBL finely chopped crystallized ginger (or 1 tsp powdered)
Move oven rack to lowest position. Preheat to 350. In extra-large glass or metal bowl, beat all cake ingredients above with an electric mixer on low for 30 sec. Beat on medium speed 1 min. Pour into ungreased 10 inch tube cake pan (bundt pan). Make 35-47 min, or until crust is dark golden brown & cracks are dry. Immediately turn up-side-down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from sides of pan with knife or long spatula. Turn cake upside down onto serving plate.
In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake.
Sprinkle with additional pumpkin pie spice or cinnamon-if desired.