Low in calories and fat, this delicious dessert tastes just like a bite of rich pumpkin pie. My grandson eats the spicy angel food cake all by itself, but the rest of us love the pumpkin sauce. I adapted this recipe from one I found decades ago in Prevention Magazine. Of course, you can use any brand of angel food cake mix or a made-from-scratch recipe. Just add the spices to the dry ingredients and sift twice to mix well.
1 package (16 ounces) angel food cake mix; I use gluten-free Kinnikinnick’s angel food mix.
1 ½ teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
Whisk together cinnamon, ginger, nutmeg, cloves, and cake mix. Follow the package directions to prepare, bake, and cool the cake.
Pumpkin Sauce Ingredients:
1 cup 2% or skim milk
½ tablespoon cornstarch
1 cup canned pumpkin
3 tablespoons light brown sugar, packed
1 package of Dream Whip, whipped according to directions
1 teaspoon vanilla extract
Pumpkin Sauce Method:
Combine milk and cornstarch in a saucepan. Stir pumpkin and brown sugar into the mixture. Cook on medium heat, constantly stirring until the mixture boils and thickens. Pour into a bowl and place plastic wrap directly on the pumpkin sauce to prevent skin from forming. Refrigerate for approximately 3 hours or until well chilled. Fold in the whipped topping and vanilla. Serve cake slices with a scoop of sauce and, if desired, garnish with a sprinkling of nuts or dried cranberries.
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