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Bourbon Vanilla Pumpkin Roll

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Bourbon Vanilla Pumpkin Roll
  • Prep 30 min
  • Total 5 hr 45 min
  • Servings 10
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We added canned pumpkin to Betty Crocker™ Super Moist™ yellow cake mix to make our grown-up Bourbon Vanilla Pumpkin roll.
By Stephanie Wise
Updated Jul 31, 2012

Ingredients

Cake

Frosting

  • 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 4 teaspoons bourbon

Steps

  • 1
    Heat oven to 375°F. Line 15x10x1-inch pan with waxed paper; spray paper with cooking spray.
  • 2
    In medium bowl, beat eggs with whisk until fluffy and light yellow, about 2 minutes. Add pumpkin, dry cake mix, cinnamon and nutmeg; stir until combined. Pour batter into pan, spreading evenly to corners.
  • 3
    Bake 10 to 14 minutes or until center of cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn upside down onto dish towel generously sprinkled with powdered sugar. Remove pan and waxed paper. Carefully roll up cake in towel. Cool completely on cooling rack, seam side down, about 1 hour.
  • 4
    In large bowl, beat all frosting ingredients with electric mixer on medium speed until frosting is smooth and spreadable.
  • 5
    Carefully unroll cooled cake and remove towel. Spread about two-thirds of the frosting over cake to within 1/2 inch of edges. Roll up cake; carefully place on serving plate. Frost with remaining frosting. Cover; refrigerate 4 hours or until set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to work quickly when removing the warm cake from the pan and rolling it in the towel. If the cake cools too soon, it will crack when you unroll it.
  • tip 2
    Top the cake roll with toasted pecans or chocolate chips for extra crunch and flavor.

Nutrition

Nutrition Facts are not available for this recipe
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