Pumpkin Angel Food Cake

12  pieces		Betty Crocker Angel Food Cake
1-1/2  cups		Stokely Pumpkin
1  teaspoon		Vanilla Extract
1/2  teaspoon		Nutmeg, ground
1/2  teaspoon		Cinnamon, ground
1/4  teaspoon		Cloves, ground
1/8  teaspoon		Ginger, ground

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Angel Food Cake ingredients. The serving size for any ingredient in Pumpkin Angel Food Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prepare Cake mix according to directions, Combine pumpkin, vanilla and spices. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Spoon into ungreased 10 in tube pan. Cut through batter ith a knife to remove air bubbles.

Bake on the lowest oven rack at 350 degrees for 38-44 min or until top is golden brown and cake springs back when lightly touched. Immediately invert onto a wire rack; cool completely. Run a knife around the sides of the pan and remove cake to a serving plate.

Garnish each slice with whipped topping and sprinkle with cinnamon.