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Spiced Pumpkin Praline Roll

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  • Prep 25 min
  • Total 36 min
  • Servings 10
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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!
Created Aug 25, 2009
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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

  •  
    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 1
    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

260 Calories, 16g Total Fat, 4g Protein, 26g Total Carbs, 20g Sugars

Nutrition Facts

Serving Size: 10-12
Calories
260
Total Fat
16g
Saturated Fat
8g
Trans Fat
1/2g
Cholesterol
105mg
Sodium
150mg
6%
Total Carbs
26g
Dietary Fiber
1g
Sugars
20g
Protein
4g
% Daily Value*:
Vitamin A
70
70%
Calcium
8
8%
Iron
6
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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