PUMPKIN CRACK CAKE RECIPES
PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
Nutrition Facts : Calories 285 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 41g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
AMAZINGLY EASY PUMPKIN ROLL RECIPE USING CAKE MIX - CAKE ...
One of the best things about falls is all the pumpkin treats. Pumpkins desserts are one of the tastiest things to enjoy when the weather starts to get chilly. This easy pumpkin roll recipe using cake mix combines great pumpkin flavor with delicious fall spices to create a classic treat.
Provided by cakedecorist.com
Categories Dessert
Prep Time 25 minutes
Cook Time 14 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Step One: Preheat Oven and Prepare Pan
- Preheat the oven to 375 (350 for dark or nonstick pans) degrees Fahrenheit. Line the pan with foil or waxed paper and spray with cooking spray.
- Step Two: Beat Eggs
- Using an electric mixer, beat the eggs on high in a medium bowl for approximately two minutes or until they thick and entirely yellow-colored.
- Step Three: Beat Pumpkin
- Beat the pumpkin into the eggs until well mixed.
- Step Four: Add Cake Mix and Spices
- Gradually add in the cake mix, nutmeg, cinnamon, and cloves while mixing at low speed. Continue mixing for one minute.
- Step Five: Bake the Cake
- Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end. Allow cake to cool for at least an hour on cooling rack.
- Step Six: Prepare Filling
- In medium bowl beat cream cheese and brown sugar with an electric mixer on high until smooth. Add whipping cream and beat until stiff. Mix in two tablespoons of pecans.
- Step Seven: Frost and Roll the Cake
- Unroll the cake and remove the towel. Spread two-thirds the cream cheese mixture over the cake and roll back up. Spread the remaining one-third of frosting on the cake.
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