Amazingly Easy Pumpkin Roll Recipe Using Cake Mix
One of the best things about falls is all the pumpkin treats. Pumpkins desserts are one of the tastiest things to enjoy when the weather starts to get chilly. This easy pumpkin roll recipe using cake mix combines great pumpkin flavor with delicious fall spices to create a classic treat.
Servings: 10
Equipment
- 15x10x1-inch pan
- Foil or waxed paper
- Cooling Rack
Ingredients
- 3 eggs
- 2/3 cup of canned pumpkin not pumpkin pie mix
- ½ box yellow cake mix
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons powdered sugar
- 4 ounces cream cheese softened
- ½ cup brown sugar packed
- 1 cup whipping cream
- ¼ cup toasted chopped pecans optional
Instructions
- Step One: Preheat Oven and Prepare Pan
- Preheat the oven to 375 (350 for dark or nonstick pans) degrees Fahrenheit. Line the pan with foil or waxed paper and spray with cooking spray.
- Step Two: Beat Eggs
- Using an electric mixer, beat the eggs on high in a medium bowl for approximately two minutes or until they thick and entirely yellow-colored.
- Step Three: Beat Pumpkin
- Beat the pumpkin into the eggs until well mixed.
- Step Four: Add Cake Mix and Spices
- Gradually add in the cake mix, nutmeg, cinnamon, and cloves while mixing at low speed. Continue mixing for one minute.
- Step Five: Bake the Cake
- Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end. Allow cake to cool for at least an hour on cooling rack.
- Step Six: Prepare Filling
- In medium bowl beat cream cheese and brown sugar with an electric mixer on high until smooth. Add whipping cream and beat until stiff. Mix in two tablespoons of pecans.
- Step Seven: Frost and Roll the Cake
- Unroll the cake and remove the towel. Spread two-thirds the cream cheese mixture over the cake and roll back up. Spread the remaining one-third of frosting on the cake.
Notes
- It is important to make sure to roll your cake with a towel the first time you roll it. This allows it to be flexible and less likely to crack, making it easier to work with. You will want to roll the cake while it is still warm to help achieve this.
- If you are having problems getting your cake to roll, you can watch this helpful tutorial. To ensure your cake won’t crack or break, it is important to follow the directions. Rolling a cake can be tricky, but with a bit of practice, you should be able to get the technique down.
- Though the nuts are an optional addition, many people like them for the added crunch, however, they are not for everyone. If you decide to use nuts, you can heat your oven to 350 degrees Fahrenheit and bake them for ten minutes in a shallow pan. This gives them a nice toasted finish.
- If you are using the Betty Crocker Super Moist Yellow Cake Mix, as the recipe recommends, you can use the remainder of the mix to make cupcakes. Simply add two eggs, three-fourths of a cup of water and three tablespoons of vegetable oil and follow the directions on the box. This will make 16 cupcakes.
- When not serving, this cake should be kept in the fridge. The fridge will help keep it fresh and you can take it out half an hour before serving to let it reach room temperature. It can last up to four days in the fridge and up to four months in the freezer.
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