Pumpkin pie spice and pumpkin purée add their autumnal magic to angel food cake mix in this scrumptious Pumpkin-Pecan Roulade.
What You Need
Original recipe yields 12 servings
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
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Let's 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.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Drizzle 1 Tbsp. warmed caramel sauce over each serving.
Garnish dessert with additional powdered sugar before slicing to serve.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.