Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Spiced Pumpkin Praline Roll




Source of Recipe


betty crocker






Recipe Introduction


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!





List of Ingredients



• 3 eggs
  
• 3/4 cup canned pumpkin (not pumpkin pie mix)
  
• 1/4 package Betty Crocker® SuperMoist® yellow cake mix (1 cup)
  
• 1 1/2 teaspoons ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/8 teaspoon ground cloves
  
• Powdered sugar
  
• 1/2 package (8-ounce size) cream cheese, softened
  
• 1/2 cup packed brown sugar
  
• 1 cup whipping (heavy) cream
  
• 1/4 cup chopped pecans, toasted
  






Instructions



1. Heat oven to 375ºF . Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease foil or waxed paper.
   
2. Beat eggs in medium bowl 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 cake mix (dry), cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
   
3. Bake 8 to 12 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 move foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
   
4. Beat cream cheese and brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans.
   
5. 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.
   






Final Comments


Makes 10 servings