LOW FAT PUMPKIN ANGEL FOOD CAKE
Make and share this Low Fat Pumpkin Angel Food Cake recipe from Food.com.
Provided by Mary K. W.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
- Prepare cake according to the package directions.
- Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
- Gently spoon the batter into a 10" tube pan.
- Cut through the batter with a knife to remove any air pockets.
- Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
- Invert on a wire rack immediately.
- Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Nutrition Facts : Calories 109.3, Fat 0.2, Sodium 138.8, Carbohydrate 24.8, Fiber 0.2, Sugar 12.7, Protein 2.6
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Maksudur Rahman
[email protected]This cake is a family favorite. It's always a hit at parties.
Youtube Star
[email protected]I've tried many angel food cake recipes, but this one is by far the best. It's so moist and fluffy, and it has a wonderful flavor.
Koach Alaniz
[email protected]This cake is a winner! It's moist, fluffy, and has a great flavor.
Mulhat Masoud
[email protected]I love this cake! It's so easy to make and it always turns out delicious.
Emzizl
[email protected]This cake is so moist and fluffy. It's the perfect dessert for any occasion.
Jogindra Yadav
[email protected]I've made this cake several times and it always turns out great. It's a favorite of my family and friends.
SOURAV ADHIKARI.
[email protected]This cake was delicious! I made it for a party and it was a hit. I used a 10-inch angel food cake pan and it cooked perfectly.
Samantha Paige
[email protected]I was very pleased with this recipe. The cake was moist and had a great flavor. I used a 10-inch angel food cake pan and it cooked perfectly. I also used a sugar-free glaze and it was still plenty sweet.
Awami Awami
[email protected]This cake was so easy to make and it turned out so moist and delicious! I used a 10-inch angel food cake pan and it cooked perfectly. I also used a sugar-free glaze and it was still plenty sweet. I will definitely be making this cake again!