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Spiced Pumpkin Praline Roll

spiced pumpkin praline roll Dessert
Spiced Pumpkin Praline Roll
  • Prep 25 min
  • Total 36 min
  • Servings 10
  • Pinterest
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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

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  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 10-12
Calories
260
% Daily Value
Total Fat
16
Saturated Fat
8
Trans Fat
1/2
Cholesterol
105
Sodium
1506
Dietary Fiber
1
Sugars
20
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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