Spiced Pumpkin Praline Roll

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    Ingredients:

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

    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 11 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 30 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.

    Janet Hudson, little-laughing-one, and 13 other people added this photo to their favorites.

    1. little-laughing-one 55 months ago | reply

      oh my goodness... im gonna favorite this and come back and write this recipe down.

    2. wonderfunlife 41 months ago | reply

      i made these rolls using a different recipe. your picture is wonderful!

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