Fluffy Pumpkin Angel Torte

Adapted from

  • 16 ozs angel food cake mix
  • 1/2 c canned pumpkin
  • 2 tsps cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 3 ozs Dream Whip whipped topping mix
  • 1/4 c canned pumpkin
Preheat oven to 350. Prepare a angel food cake pan with cooking spray and flour; set aside. Prepare cake mix according to package directions except remove one cup cake batter. Fold half cup pumpkin, cinnamon, ginger, and cloves into one cup batter. Fold the pumpkin-batter mixture into remaining plain cake batter. Bake according to package directions. Cool cake. Meanwhile, prepare topping mix according to package directions using fat-free milk. Fold in remaining pumpkin. Mixture will be soft. Split cake into three layers. Fill layers with one cup topping mixture. Frost cake with remaining topping mixture. Refrigerate until ready to serve.
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Posted: 10/13/2000
Desserts
Rated by 1 users (5.00)
WW Points* : 2.92
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 153
Calories from Fat 0.7 (0%)
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 210mg 9%
Potassium 149mg 50%
Total Carbohydrate29g 10%
Dietary Fiber 0.7g 3%
Sugars 20g
Protein 2g 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.