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Create two party desserts with one cake mix! Make this Spiced Pumpkin-Praline Roll, and with the leftover cake mix, make cupcakes (see Planned-Overs, below).
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
25min
Total Time
1hr7min
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Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease foil or waxed paper.
Beat eggs in medium bowl on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in 1 cup cake mix (dry), cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
Bake 8 to 12 minutes 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 wire rack at least 30 minutes.
Beat cream cheese and brown sugar in medium bowl on high speed until smooth. Gradually beat in whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans.
Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.
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