Рецепт Pumpkin Creme Cake Roll
Pumpkin Creme Cake Mix is Delicious!
I bought a box of Pillsbury Supreme Collection, Pumpkin Creme Cake Mix before Thanksgiving. I had every intention of making the cake and serving it for dessert on Thanksgiving, but my son really wanted a Pecan Pie, so I put the box in my cupboard and forgot about it:) Today I saw it sitting in the back of my cupboard and decided to use the cake mix to make a cake roll. I have wanted to make a cake roll for some time now, since it has been years since I have made one. I have to say, this is the best pumpkin cake mix I have ever tried and the filling is wonderful! I added cream cheese to the filling, but it is delicious without it. I sprinkled the finished cake with powdered sugar or you can drizzle the cake with pumpkin spice glaze.
*Note: I didn't roll up the warm cake in the towel tight enough, so when I unwrapped the cake, it split in 2 places. I added extra filling to the cracked area, to "paste" it together (oh darn, extra filling:) and rolled it up. It was not the prettiest looking cake roll I have ever made but it tasted dang good:) I guess I will just have to make a few more cake rolls, to get the hang of it, after all....practice makes perfect!! Pillsbury
- Pumpkin Creme Cake Roll with Pumpkin Spice Glaze~
- 1-box (22 oz) Pillsbury Supreme Collection, Pumpkin Creme
- 1/3 cup oil
- 3 eggs
- Creme Filling~
- 4 oz cream cheese, soften
- filling mix, from cake mix box
- 2 T oil
- 2 T water
- Pumpkin Spice Glaze~
- 1 cup powdered sugar
- 2-4 T pumpkin spice coffee creamer
Heat oven to 350. Line 15 x 10 x 1 jelly roll pan with wax paper. Spray wax paper with cooking spray.
Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with an electric mixer on medium speed for 2 minutes.
Pour in prepared pan, spread evenly.
Bake for 11-15 minutes or until toothpick inserted in middle comes out clean.
While cake is baking, heavily sprinkle a clean lint free kitchen towel with powdered sugar.
Remove pan from oven, run a knife around edges of pan to loosen cake. Flip cake over onto powdered kitchen towel. Remove wax paper, discard. Roll up cake tightly in towel, starting at short end. Place on wire rack and cool; 1-2 hours.
Make filling~
In small bowl, beat cream cheese until fluffy; add filling mix, oil and water. Beat on low speed, until combined. When cake is cool, carefully unroll but keep cake on towel. Spread creme filling over cake to within 1 inch of edge. Roll up cake using the kitchen towel as a guide. Chill in the refrigerator, seam side down, on a wire rack for 45 minutes.
Make Glaze~
In a small bowl, whisk together the powdered sugar and pumpkin spice coffee creamer. Whisk together until you reach desired drizzle consistency.
Remove cake from refrigerator. Place a layer of wax paper under wire rack to catch any drips while glazing or
you can sprinkle the top of the cake roll with powdered sugar. Serve and Enjoy~