Pumpkin Roll with Vanilla Cream and Caramel Glaze

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Pumpkin Roll with Vanilla Cream and Caramel Glaze

 

Prep time: 45 min

Cook Time: 12 min

Yield: 10 slices

 

Filling:

2/3 cup Crisco All-Vegetable Shortening

1 stick cold butter, cut into slices (1/2 cup)

3 cups powdered sugar

1/3 cup Pet Evaporated Milk

1 teaspoon vanilla extract

pinches salt

1 teaspoon pumpkin pie spice (optional)

 

Cake:

1/4 cup powdered sugar

Crisco Original No-Stick Cooking Spray

1 cup Pillsbury BEST All Purpose Flour

2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon baking powder

4 large eggs

3/4 cup sugar

1 cup solid pack pumpkin

 

Topping:

Smucker's Caramel Sundae Syrups Ice Cream Topping

1/4 cup sliced almonds, toasted*

 

Filling:

COMBINE shortening and butter in a small deep mixing

bowl. Beat with an electric mixer on high speed until

smooth and fluffy. In a separate bowl, combine

powdered sugar, evaporated milk, vanilla, salt and

pumpkin pie spice on low speed until well combined.

Add shortening mixture to powdered sugar mixture. Beat

on high speed of mixer just until stiff peaks form.

Cover and refrigerate.

 

Cake:

HEAT oven to 375F. Sift powdered sugar generously over

clean towel. Spray 15x10x1- inch jelly roll pan with

no-stick spray. Line with wax paper and spray with

no-stick spray.

 

COMBINE flour, pumpkin pie spice, baking soda and

baking powder in a small bowl. In large mixing bowl,

beat eggs with electric mixer until thick. Gradually

add sugar and pumpkin, and then flour mixture. Once

flour is incorporated, beat 1 minute more. Spread

batter evenly into pan.

 

BAKE for 9-12 minutes or until toothpick inserted in

center comes out clean. Immediately loosen cake around

edges and invert onto towel. Carefully remove wax

paper. Roll cake in towel beginning at narrow end.

Cool cake completely on wire rack. Unroll cake; spread

filling evenly to edges of cake. Re-roll cake; wrap in

plastic wrap and refrigerate several hours before

serving.

 

Topping:

DRIZZLE cake with caramel syrup and sprinkle with

toasted almonds. Serve slices with additional caramel

syrup.

 

TIP TO TOAST NUTS: Place nuts in dry non-stick skillet

over medium heat, shaking pan until nuts are browned

lightly.

 

Source: Pillsbury

 

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