Pumpkin-Pecan Roulade – a delicious recipe with powdered sugar, angel food cake mix, Pecans, pumpkin pie spice, ground cinnamon, PHILADELPHIA Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Spray 15x10x1-inch pan with cooking spray.
3
Line with waxed paper; spray with additional cooking spray.
4
Sprinkle clean kitchen towel with 1/2 cup sugar.
5
Prepare cake batter as directed on package; gently stir in nuts and spices.
6
Pour into prepared pan; spread to form even layer.
7
Bake 30 to 35 min.
8
or until top of cake springs back when touched in center.
9
Immediately invert cake onto prepared towel; remove pan.
10
Carefully peel off paper.
11
Starting at one short end, roll up cake and towel together.
12
Cool completely on wire rack.
13
Unroll cake; remove towel.
14
Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake.
15
Reroll cake; wrap in plastic wrap.
16
Refrigerate 1 hour.
17
Serve topped with COOL WHIP.
353
kcal
Calories
27
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Pumpkin-Pecan Roulade falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
