PUMPKIN ROLL RECIPE EASY CAKE MIX RECIPES

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PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Roll Recipe: How to Make It - Taste of Home image

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

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

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.

EASY PUMPKIN ROLL RECIPE | MYRECIPES



Easy Pumpkin Roll Recipe | MyRecipes image

This fall favorite is so pretty...and really is simple to make.

Provided by MyRecipes

Yield Serves 12 to 15

Number Of Ingredients 11

1 cup sugar
3 eggs, beaten
? cup canned pumpkin
¾ cup biscuit baking mix
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ cup chopped pecans
1?½ cups powdered sugar, divided
1 (8-oz.) pkg. cream cheese, softened
? cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Gradually add sugar to eggs; beat eggs and sugar at medium speed with an electric mixer 5 minutes. Add pumpkin, baking mix and spices.
  • Spread pumpkin mixture evenly into a greased 15"x10" jelly-roll pan lined with greased wax paper. Sprinkle with pecans. Bake at 375° for 13 to 15 minutes.
  • Sift 1/2 cup powdered sugar into a 15"x10" rectangle on a clean dish towel. Turn cake onto the sugared towel; carefully peel off wax paper. Starting at narrow end, roll up cake and towel together and cool completely on a wire rack, seam-side down.
  • Blend cream cheese and butter at medium speed with an electric mixer until creamy; add remaining powdered sugar and vanilla, blending well.
  • Carefully unroll cake; spread with cream cheese mixture and re-roll without the towel. Place on a serving plate, seam-side down; cover and chill at least 2 hours. Serves 12 to

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