Pumpkin Cake Roll
Light and fluffy pumpkin sponge cake, and rich and creamy pumpkin spiced cream cheese whipped filling make this the perfect pumpkin alternative to pie, and an excellent dessert!
Servings: 6
Calories: 830kcal
Ingredients
Cake
- 1 box angel food cake
- 1/2 cup water
- 1 cup pumpkin puree
- 1 tsp LorAnn Pumpkin Spice Oil Or sub in a TBS of pumpkin pie spice
- 1/2 cup powdered sugar to keep from sticking to towel
Filling
- 8 ounces cream cheese
- 10 ounces whipped topping
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 cup powdered sugar
- 1 Tbs lemon juice
Ganache Topping
- 1 1/2 cups white chocolate chips
- 1/2 cup whipping cream
- 2 drops red food coloring
- 2 drops yellow food coloring
Instructions
- Preheat oven to 350 degrees
- Beat cake mix together with water, pumpkin, and pumpkin spice oil
- Line a 17 1/2 x 12 inch jelly roll pan with parchment paper and spray with cooking spray
- Pour cake mixture into pan and bake 14-17 minutes until center is cooked, and no wobbly
- Prepare a dish towel by sprinkling with powdered sugar on it
- Place the hot cake on top of the towel, and peel off the parchment paper
- Sprinkle the other side of the cake, and roll up in the towel to form a log
- Let cool.
- Meanwhile, use a hand mixer or blender to mix together your filling ingredients
- When cake is cooled unroll it, remove it from dish towel, spread filling over it, and reroll
- Make ganache by heating white chocolate chips in a microwave safe bowl for 30 seconds, then stir in cream and heat again (approx 20 second intervals) until chocolate is melted, then add in food coloring, stir well, and pour over cake roll to coat.
- Cover and put in fridge for at least a couple hours, or freeze until ready to serve (plan to thaw 30 mins to an hour before serving).
Nutrition
Calories: 830kcal | Carbohydrates: 106g | Protein: 10g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 79mg | Sodium: 496mg | Potassium: 404mg | Fiber: 1g | Sugar: 86g | Vitamin A: 7205IU | Vitamin C: 2.9mg | Calcium: 233mg | Iron: 1mg