Spiced Autumn Angel Food Dessert
- Total Time: 3 hours
- Yield: 1 Spiced Autumn Angel Food Cake 1x
Description
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.
Ingredients
Cake Ingredients:
- 1 package (16 ounces) angel food cake mix; I use gluten-free Kinnikinnick’s angel food mix.
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 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
- 1/2 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
Instructions
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.
- Prep Time: 3 hours
- Category: Cakes and Squares
- Method: Bake
