Praline Pumpkin Cake Roll
Ingredients:
Candied Pecans:
- 2 tablespoons brown sugar
- 2 tablespoons water
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pecans, chopped
Praline Cream Cheese Filling:
- ¼ cup brown sugar
- ¼ cup heavy cream
- 1 tablespoon butter
- 6 ounces cream cheese
- 1 cup powdered sugar
Pumpkin Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- Powdered sugar to dust on top
Directions:
1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare candied pecans: In a small saucepan, combine brown sugar, water, vanilla extract, cinnamon, and salt. Bring to a boil, stirring constantly. Remove from heat and stir in pecans. Spread pecans on parchment paper to cool.
3. For the cake, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt in a bowl.
4. In a separate large bowl, beat eggs and granulated sugar until thick and pale. Fold in pumpkin puree.
5. Gradually add dry ingredients to wet ingredients, folding gently until combined.
6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. While still warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel, starting from the short side. Let cool completely.
8. Prepare praline cream cheese filling: In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil and cook for 2-3 minutes until slightly thickened. Remove from heat, cool slightly.
9. Beat cream cheese and powdered sugar until smooth. Gradually add the cooled praline mixture and beat until fluffy.
10. Unroll the cooled cake and spread the cream cheese filling evenly. Sprinkle with candied pecans.
11. Carefully re-roll the cake without the towel. Dust with powdered sugar before serving.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour | Kcal: 380 kcal | Servings: 8 servings
Tips:
Chill the cake roll for at least an hour before slicing to ensure clean slices.
Use a damp towel when rolling the cake to prevent cracking.