Holiday Spiced Praline Pumpkin Roll – This’ll Make Santa Come To Town!
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I really enjoy making and eating pumpkin rolls around the holidays. They are festive, creamy, and very dreamy.
Check out what my pals over at Betty Crocker had to say about this:
All the flavors 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!
Cupcakes? Yummy! I’ll have to try making those using this recipe sometime.
Ingredients
3 eggs
2/3 cup Libby’s canned pumpkin (not pumpkin pie mix)
1/2 box Betty Crocker™ SuperMoist™ yellow cake mix (about 1 2/3 cups)
1 1/2 teaspoons McCormick 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 Domino brown sugar
1 cup whipping cream
1/4 cup chopped pecans, toasted
Instructions
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.
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Quick Tip: Use a flour-dusted towel to help make rolling your pumpkin roll cake up easier.
Thank you, Betty Crocker, for this awesome photo!