| | Directions | | In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around the sides of cake and remove to serving plate. Garnish with Cool Whip. Yield: 14 servings |
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| Ingredients | | - |  | 1 cup cooked or canned pumpkin |
| - | | 1 teaspoon vanilla extract |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 1/2 teaspoon ground nutmeg |
| - | | 1/4 teaspoon ground cloves |
| - | | 1/8 teaspoon ground ginger |
| - | | 1 package one-step angel food cake mix (16 ounce pkg) |
| - | | Cool Whip |
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