Pumpkkin Angel Food Cake

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert. From eatbetteramerica.

Prep Time:10 min

Start to Finish:3 hr

makes:12 servings

Cake
1	box (1 lb) white angel food cake mix
1	tablespoon Gold Medal® all-purpose flour
1 1/2	teaspoons pumpkin pie spice
3/4	cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1	cup cold water
Filling
1	container (8 oz) frozen fat-free whipped topping, thawed
2	tablespoons finely chopped crystallized ginger

1.	Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2.	Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3.	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 if desired. Refrigerate any remaining cake.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 27g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3
*% Daily Values are based on a 2,000 calorie diet.

Pineapple Angel Food Cake

Pineapple Angel Food Cake
Serves 6

1 (8 oz) can pineapple chunks in juice
1 (6.2 oz) pkg white angel food cake mix
3 tbsp shredded coconut
3/4 cup seedless raspberry all-fruit spread
2 tsp raspberry liqueur or fresh lemon juice

Preheat the oven to 350 deg F.

Place a sieve over a cup measure or small
bowl. Add the pineapple and drain; set the juice aside.

Cut the pineapple into small chunks.
Return the pineapple to the sieve and set over the cup measure.
Gently press out any excess juice with the
back of a spoon.

Prepare the cake mix according to package
directions, omitting the water specified on the box.

With an electric mixer on medium speed, beat the cake mix and
6 tablespoons of the pineapple juice for 1 minute.
(Reserve any remaining pineapple juice
for another use.)

With a large rubber spatula, gently fold in the
reserved pineapple chunks and the coconut until just combined.

Scrape the batter into an ungreased 4 1/2 x 8 1/2-inch loaf pan.

Bake immediately, until the top is golden brown and springs
back when gently touched, 25 to 30 minutes.

Immediately place the pan on one side on a rack and
cool completely, about 1 hour.

To loosen, run a thin-bladed knife around the edges of the pan.

Invert onto a plate or cake rack, then reinvert right-side up.
Combine the fruit spread and the liqueur or lemon juice in a
small microwavable bowl; microwave on High 40 seconds;
stir until smooth. Serve cake with the sauce.

Per serving (1/6 of cake with 2 tablespoons sauce): Calories 196;
Fat 1g;Chol 0mg;Sodium 230mg;Carb 43g;Fiber 2g;Protein 3g
Weight Watchers Magazine, Jan/Feb 03

Angel Food Cake Dessert

Delicious Angel Food Cake Based Recipe"

One of our readers shared this recipe. Thought you
might like to try it. They wrote:

"A really good dessert that is "legal!" (Unless you
eat the whole thing!)

Break Angel food cake in the bottom of a Pyrex dish
(9 X 13) or a truffle dish

Mix Sugar free instant pudding with 2 cups skim
milk.

Fold in 8 oz. FF, SF whipped topping

Chill several hours or overnight.

This is something you can change the flavors of
pudding or add different fruits."

You could take this one to work (if you have a
refrigerator) and bring it out when others are
bringing those tempting home baked goodies.

SOURCE:  Everyday Cheapskate

Low-Fat Candy Bar Angel Cake

Low-Fat Candy Bar Angel Cake

Makes:12 servings
1 package Betty Crocker 1-step white angel food cake mix
1 cup fat-free (skim) milk
1 package 4-serving size milk chocolate instant pudding and
pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ounces) chocolate-covered toffee candy, chopped

Bake and cool cake as directed on package for angel food
cake pan (tube pan). Remove from pan.

Split cake horizontally to make 2 layers (To split, mark
side of cake with toothpicks and cut with long, serrated knife.)

Beat milk and pudding and pie filling (dry) in large bowl,
using wire whisk or hand beater, until blended.

Fold in whipped topping. Spread half of the chocolate
mixture between cake layers; spread remaining mixture
over top. Refrigerate at least 1 hour but no longer than 24 hours.

Sprinkle candy over top of cake just
before serving. Refrigerate any remaining cake.

Calories 225;Fat 3g;Chol 0mg;Sodium 400mg;Carb 44g;Fiber 0g;Protein 5g