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Desserts

Pumpkin-Pecan Roulade

photo by:kraft
Pumpkin pie spice and pumpkin purée add their autumnal magic to angel food cake mix in this scrumptious Pumpkin-Pecan Roulade.
time
prep:
25 min
total:
1 hr 45 min
servings
total:
12 servings

What You Need

3/4
cup  powdered sugar, divided
1
pkg.  (16 oz.) angel food cake mix
1/2
cup  chopped PLANTERS Pecans
2
tsp.  pumpkin pie spice
1/4
tsp.  ground cinnamon
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  canned pumpkin
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

SPRAY 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/2 cup sugar. Prepare cake batter as directed on package; gently stir in nuts and spices. Pour into prepared pan; spread to form even layer.

BAKE 30 to 35 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short end, roll up cake and towel together. Cool completely on wire rack.

UNROLL cake; remove towel. Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Special Extra
Drizzle 1 Tbsp. warmed caramel sauce over each serving.
Special Extra
Garnish dessert with additional powdered sugar before slicing to serve.
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