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Pumpkin Orange Cake Roll recipe

Pumpkin Orange Cake Roll.

This angel food cake roll is filled witha cinnamon-orange scented pumpkin filling. A lighter alternativeto heavy holiday desserts.

Recipe: Pumpkin Orange CakeRoll

1 (16-ounce) package angel food cake mix
2 1/2 teaspoons grated orange peel – divided use
1 1/4 cups LIBBY’S® 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoons red currant jelly, optional

  • Preheat oven to 350°F (175°C).Line a 15 x 10-inch jelly roll pan with foil. Foil should extend1-inch above edge of pan. Sprinkle a clean towel with powderedsugar.
  • Prepare cake mix according to packagedirection, adding 1 1/2 teaspoons orange peel at end of mixingtime. Spread into prepared pan.
  • Bake for 30 minutes or until top of cakesprings back when touched. Immediately turn cake onto preparedtowel. Carefully peel off foil. Roll up cake and towel together,starting with narrow end. Cool on wire rack.
  • Combine pumpkin, sugar, cinnamon, vanillaextract and remaining orange peel in a medium bowl. Carefullyunroll cake; spread pumpkin mixture over cake. Re-roll cake.Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small,heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzlejelly over cake. Refrigerate until ready to serve.

    Makes 10 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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