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Spiced Pumpkin Praline Roll

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  • Prep 25 min
  • Total 1 hr 7 min
  • Servings 10
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Fold together all your favorite fall flavors, and roll them into a spiced pumpkin praline roll! It's the dessert that does it all. It looks great on every dessert tray, gives you full-on seasonal flavors and is easier to make than it looks. You can pull off this easy pumpkin roll recipe using cake mix to make you look like a boss in the kitchen. Make your day, and that of those sitting around your table, with this showstopper of a spiced pumpkin praline roll.
Updated Nov 4, 2020
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  • 3 eggs
  • 2/3 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 box Betty Crocker™ Super Moist™ 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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