- 10
- 25 mins
- 67 mins
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 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tbs powdered sugar
- 1/2 pkg (8 oz size) cream cheese, softened
- 1/2 cup packed brown sugar
- 1 cup whipping cream
- 1/4 cup chopped pecans, toasted
Preparation
Step 1
1. Heat oven 375. Line 15x10x1 inch pan with foil or waxed paper. Grease or spray foil or waxed paper.
2. In a medium bowl, beat eggs with electric mixer on high about 2 min or until very thick and lemon colored. Beat in pumpkin until will mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed. -continue beating for 1 minute. Pour into pan spreading to corners.
3. Bake for 11-14 min 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 rack for 30 min
4.In a medium bowl, beat cream cheese and brown sugar with electric mixer on high until smooth. Gradually add whipping cream, beat until stiff. Stir in 2 tbs of the toasted pecans.
5. Unroll cake and remove towel. Spread 2/3 of cream cheese mixture over the cake; roll up. Spread the remaining cream cheese mixture over the outside of cake. Sprinkle with remaining 2 tbs pecans. Store covered in refrig.