This is so easy it’s like cheating. It’s very similar to the Pumpkin Spice Cake posted below. I adapted this from the Spiced Pumpkin Praline Roll on the Betty Crocker website. If you have a big can of pumpkin and a regular size box of spice cake mix you can make 4 rolls. You can get two rolls from one can of frosting. One day I’ll make their cream cheese filling and let you know how it tastes.
Easy Pumpkin Roll
3 eggs or 3/4 c. egg substitute
3/4 c. canned pumpkin (not the pumpkin pie mix stuff)
1 c. boxed spice cake mix (preferably a kind with pudding or that says super moist)
powdered sugar
1 can creamy style cream cheese frosting
In a medium bowl, beat the eggs with a mixer on high until they are thick and yellow – about 2 minutes (or just shake the container of egg substitute really well). Mix in the pumpkin. Mix in the cake mix.
Spread in a 10 x 15″ jelly roll pan lined with greased wax paper or foil. Bake for about 10 minutes at 375*.
Remove from the oven and turn out onto a kitchen towel well dusted with powdered sugar. Roll it up in the towel and let it cool on a wire rack for around 1/2 hour. Unroll and spread with the cream cheese frosting. Roll it back up without the kitchen towel this time ;-) Sprinkle with more powdered sugar and store in the refrigerator.
I love the simplicity of the Really Easy Pumpkin Roll recipe. My husband made it tonight for a church pitch-in tomorrow. I LOVE pumpkin roll so I hope it makes it till tomorrow. :>)
I know what you mean about the lack of caffeine, chocolate and time to knit. Good luck with your dissertation.
you only used a cup of the cake mix?
[…] We also had Suzanne’s cheese dip, potato chips and, this week’s bonus recipe, pumpkin roll. […]
Ok so this was suppose to be easy! When I went to unroll the cake from cooling it fell all apart, what a mess. Was I suppose to use only 1 cup of cake mix or the entire box?