PUMPKIN-PECAN ROULADE
Pumpkin pie spice and pumpkin purée add their autumnal magic to angel food cake mix in this scrumptious Pumpkin-Pecan Roulade.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/2 cup sugar. Prepare cake batter as directed on package; gently stir in nuts and spices. Pour into prepared pan; spread to form even layer.
- Bake 30 to 35 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short end, roll up cake and towel together. Cool completely on wire rack.
- Unroll cake; remove towel. Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Serve topped with COOL WHIP.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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