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Spiced Pumpkin Praline Roll

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!

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( 180 Ratings)

180 Ratings

5 Stars 77%

4 Stars 14%

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Member Reviews ( 30 )

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Prep Time 25 min
Total Time 1 hr 7 min
Servings 10

Ingredients

3: eggs

2/3: cup canned pumpkin (not pumpkin pie mix)

1/2: box Betty Crocker® SuperMoist® 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

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Directions

1 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.
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

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

To toast pecans, bake uncovered in an ungreased shallow pan in a 350°F oven about 10 minutes, stirring occasionally, until golden brown and fragrant.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 220mg; 220%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 1g 1% Sugars 23g 23% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/26/2012 7:37:34 AM REPORT ABUSE sprtygrl97 said:

Rating:

I started making this recipe in 2001 and my family will not let me in the door without it. Thanksgiving & Christmas are the only times I will make it, despite their cravings for it all year round! I have not changed the recipe much at all. It's a wonderful family tradition!

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