Pumpkin Walnut Rolls Recipe

Ingredients:
2 pkgs Canterbury Becka's Pumpkin Cake Mix
2 cups canned pumpkin
4 eggs
1 (8 oz) pkg cream cheese
6 tbsp organic butter
1 tsp vanilla
1 cup powdered sugar
1 cup walnuts (optional)


Directions:
Preheat oven to 350° F. Grease a 11"x 17" jellyroll pan 1" deep and then line with wax paper. Grease and flour the wax paper. Sprinkle a towel with 1/4 cup of powdered sugar and set aside. Combine Pumpkin Cake Mix, eggs and pumpkin in a bowl and mix well. Spread evenly into the prepared pan. Sprinkle top with walnuts if desired. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Starting at the narrow end, roll up cake in the towel. Set on wire rack to cool. Beat cream cheese, powdered sugar, butter and vanilla together until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Roll cake back up and wrap in plastic wrap. Refrigerate for at least 1 hour. Sprinkle with powdered sugar before serving if desired. Makes approx. 8 servings.

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