PUMPKIN ROLL RECIPE USING CAKE MIX RECIPES

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SPICED PUMPKIN PRALINE ROLL RECIPE - BETTYCROCKER.COM



Spiced Pumpkin Praline Roll Recipe - BettyCrocker.com image

Fold together all your favorite fall flavors, and roll them into a spiced pumpkin praline roll! It's the dessert that does it all. It looks great on every dessert tray, gives you full-on seasonal flavors and is easier to make than it looks. You can pull off this easy pumpkin roll recipe using cake mix to make you look like a boss in the kitchen. Make your day, and that of those sitting around your table, with this showstopper of a spiced pumpkin praline roll.

Provided by Betty Crocker Kitchens

Total Time 1 hours 7 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 11

3 eggs
2/3 cup canned pumpkin (not pumpkin pie mix)
1/2 box Betty Crocker™ Super Moist™ yellow cake mix (about 1 2/3 cups)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
About 2 tablespoons powdered sugar
4 oz (from 8-oz package) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping cream
1/4 cup chopped pecans, toasted

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
  • In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
  • Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
  • In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.

Nutrition Facts : Calories 300 , CarbohydrateContent 34 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 23 g, TransFatContent 0 g

PUMPKIN ROLL CAKE | ALLRECIPES



Pumpkin Roll Cake | Allrecipes image

A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.

Provided by Stephanie

Categories     Fruits and Vegetables    Vegetables    Squash

Yield 15 x10x1-inch cake

Number Of Ingredients 14

3 eggs
1 cup white sugar
? cup canned pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
  • In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  • Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  • Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  • Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  • Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Nutrition Facts : Calories 227.7 calories, CarbohydrateContent 27 g, CholesterolContent 54.2 mg, FatContent 12.4 g, FiberContent 1.1 g, ProteinContent 3.9 g, SaturatedFatContent 4.9 g, SodiumContent 193.2 mg, SugarContent 20.5 g

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