Classic Pumpkin Roll

By Tallon

Ingredients

• 1 package angel food cake mix (16 ounces)
• 1 1/4 cups water
• 1/2 cup powdered sugar
• 1 package (8 ounces) cream cheese
• 3/4 cup powdered sugar
• 1/2 cup pumpkin puree
• 1 tub (8 ounces) whipped topping, thawed
• cream cheese frosting
• 1/2 cup chopped hazelnuts (optional)

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350°. Spray 17 1/2x12 inch jelly roll pan with nonstick cooking spray. Line the pan with waxed paper

2. Pour contents of cake mix package into large mixing bowl. Add water and mix according to package directions. Pour batter into prepared pan. Bake 17 minutes or until toothpick inserted into center comes out clean. Immediately invert cake onto towel sprinkled with 1/2 cup powdered sugar. Fold towel edge over cake edge and roll cake jelly roll style (making a 12 inch long roll). Place seam side down on wire rack and cool completely, about 1 hour.

3. Beat cream cheese and sugar with electric mixer at low speed 2 minutes or until well blended and fluffy. Fold in pumpkin puree and whipped topping; refrigerate until needed.

4. Slowly and carefully unroll cake onto serving platter, remove towel. Spread pumpkin filling evenly onto cake. Re-roll cake, placing the roll seam side down on platter. Frost roll with Cream cheese frosting and garnish with hazelnuts. Cover with plastic wrap; refrigerate 2-3 hours to firm slightly until ready to serve.