Pumpkin Sponge Cake

My Mom loved sponge cake.....what other people call angel food cake. I love pumpkin. I love and miss my Mom. So here's a combo of things we love.

PUMPKIN SPONGE CAKE

Makes 14 Servings

1 Serving = 4 PointsPlus™

 

1 cup pumpkin puree (NOT pie filling)
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 pkg (16 oz) angel food cake mix (the kind you just add water)
OPTIONAL: Fat-free whipped topping & cinnamon

Preheat oven to 350º.

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.

In a medium bowl, prepare cake per box instructions. Fold 1/4 of this into the pumpkin mixture and then gently fold in the remaining cake batter into the pumpkin mixture.

Gently spoon into an ungreased 10” tube pan. Cut through the batter with a knife to remove some of the air pockets.

Bake on the lowest rack for 40 – 45 minutes or until the top is golden brown and cake springs back when lightely touched and top appears dry. Immediately invert on a place to cool completely, @1 hour. Run a knife around the side and center tube of pan. Remove cake to a serving plate.

 

This can be served 'as is' or with a dollop of fat-free whipped topping and cinnamon.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan