Gingerbread Pumpkin Roll

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12

Ingredients

  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
  • 1 cup pumpkin puree
  • 2 tablespoons vegetable or canola oil
  • 1/2 cup water
  • 1 (8 oz) cube cream cheese
  • 5 tablespoons butter, softened but NOT melted
  • 3 cups powdered sugar
  • 1/4 cup egg nog
  • 1/2 teaspoon vanilla
  • 1/4 cup powdered sugar (for dusting)

Steps

  • 1
    Preheat oven to 375°F. In a large bowl beat together the Betty Crocker™ Gingerbread Cake Mix, pumpkin puree, oil, and water together until smooth.
  • 2
    Generously grease and flour a large cookie sheet. Spread batter into a thin, even layer on cookie sheet.
  • 3
    Bake in preheated oven for 9-10 minutes, or just until the cake has set.
  • 4
    Allow the cake to cool just slightly. While it's just a little bit warm to the touch, quickly invert the cookie sheet with the cake on it on top of a large, thin clean dish towel.
  • 5
    Roll the towel up gently from one end, rolling the cake into a spiral with the dish towel wrapped up in the spiral as well. Rolling the cake in the dish towel allows the cake to cool completely in a spiral shape, which will help avoid cracks and tears in the Pumpkin Roll during the final step.
  • 6
    Allow cake to cool completely at room temperature.
  • 7
    In a stand mixer, beat together the cream cheese, butter, powdered sugar, egg nog, and vanilla. If you don't have egg nog, you can use milk, but will need about a tablespoon less, since it's a thinner consistency than the egg nog. Whip all ingredients together until fluffy.
  • 8
    Once the cake roll is completely cooled, gently unroll the towel. Spread frosting on top of the cake, then gently re-roll the cake into a spiral. Use the towel, if needed, to keep the cake securely together. Place the cake in the refrigerator and cool for 1 hour, or until ready to serve. Dust with powdered sugar before serving.

No nutrition information available for this recipe
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