Spiced Pumpkin Praline Roll

Prep 25 min
Total 36 min
Servings 10

Pinterest

17
Print

138
Save

104
Email

9

All the flavours of fall are rolled into this delectable dessert. Make this spicy pumpkin cake roll, and use the remaining cake mix to make a quick batch of cupcakes! ...MORE + LESS -

Ingredients

3 eggs

3/4 cup (175 mL) canned pumpkin puree (not pumpkin filling)

1/4 pkg (1 cup/250 mL) Betty Crocker* Golden Cake Mix

1 1/2 tsp (7 mL) ground cinnamon

1/4 tsp (1 mL) ground nutmeg

1/8 tsp (0.5 mL) ground cloves

2 tbsp (25 mL) icing sugar

1/2 pkg (250g) cream cheese, softened

1/2 cup (125 mL) packed brown sugar

1 cup (250 mL) whipping cream

1/4 cup (50 mL) chopped toasted pecans, divided

Steps

Hide Images

1

Heat oven to 375°F (190°C) for shiny metal pan or 350°F (180°C) for dark or nonstick pan. Line 15x10x1-inch (37.5x25x2.5 cm) baking pan with edges (jelly roll pan) with parchment paper.
2

In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored.
3

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.
4

Bake 11 to 14 minutes or until cake springs back when touched lightly in centre.
5

Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with icing sugar.
6

Carefully remove parchment paper. While hot, carefully roll cake and towel from narrow end. Cool completely on cooling rack, about 30 minutes.
7

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 tbsp (25 mL) of the pecans.
8

Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up.
9

Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tbsp (25 mL) pecans. Store covered in refrigerator.

Expert Tips

Tip: You can use the remaining cake mix (about 2 3/4 cups/675mL) to make about 16 cupcakes. Add 2 eggs, 3/4 cup (175mL) water and 3 tbsp (45mL) vegetable oil to the cake mix. Bake as directed on box.