- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 package angel food cake mix
- 1 cup skim milk
- 1 tablespoon unbleached all-purpose flour
- 1 cup canned pumpkin
- 3 tablespoons light brown sugar
- 1 cup reduced-calorie frozen whipped topping
- 1 teaspoon vanilla extract
- Garnish:
- Dried cranberries
- Powdered sugar
- Whisk cinnamon, ginger, nutmeg, and cloves with cake mix. Follow package directions to prepare, bake, and cool cake.
- Meanwhile, combine milk and flour in a saucepan. Stir in pumpkin and brown sugar. Cook, stirring constantly, over medium heat until mixture boils and thickens. Pour into bowl. Place plastic wrap directly on pumpkin sauce. Refrigerate until well chilled, about 3 hours. Fold in whipped topping and vanilla.
- Garnish cake with cranberries and powdered sugar. Cut it into 12 slices and serve each with 1/4 cup (50 mL) of pumpkin sauce.