Spiced Pumpkin Praine Roll
submitted by Katie3 eggs
3/4 canned pumpkin (not pumpkin pie mix)
1/4 package 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
Heat oven to 375 degrees. Line jelly roll pan with aluminum foil or wax paper; grease foil or wax paper.
Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon color. Beat in pumpkin until well mixed. Gradualy 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. Cook 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 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 refigerator.
posted by Unknown @ 9:50 PM
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