Spiced Pumpkin Praline Roll


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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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  • 3 eggs
  • 3/4 C. canned pumpkin (not pumpkin pie mix)
  • 1/4 package Betty Crocker SuperMoist yellow cake mix (1 C.)
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • Powdered sugar
  • 1/2 8 oz. package cream cheese, softened
  • 1/2 C. packed brown sugar
  • 1 C. whipping (heavy) cream
  • 1/4 C. chopped pecans, toasted

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Heat oven to 375 degrees. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease foil or waxed paper. 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.

Bake 8-12 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. 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 Tbs. 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 Tbs. pecans. Store covered in refrigerator.

From: Betty Crocker

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