Pumpkin Cake with Creamy Filling

This is really good.  The original recipe called for Angel Food cake, which I thought I had, but didn’t. So, I used white cake mix. Still good.

Pumpkin Cake with Creamy Filling

Cake:

18.25 oz white cake mix
2 egg whites
2 tsp pumpkin pie spice
1 c. pumpkin (not pumpkin pie filling)
1 c. cold water
cooking spray

Filling:

1 (8 oz.) container Cool Whip Lite
2 tsp pumpkin pie spice
Preheat oven to 350°. In large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into Bundt pan sprayed with cooking spray. Bake 45 minutes or until a toothpick inserted near the center comes out clean. Let cool 10 minutes then invert cake pan on a plate.

Combine in medium bowl, Cool Whip and pumpkin pie spice. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.

Yield: 16 servings. Per serving= 182 Calories; 5g Fat (27.2% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 2 Other Carbohydrates.

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