Surprise Pumpkin Cake Roll Recipes

PUMPKIN ROLL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
• Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN ROLL

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.

SURPRISE PUMPKIN CUPCAKES

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

HALLOWEEN OREO ROLL

Steps:

• Scrape the creme filling from the cookies into a small bowl and set aside. Transfer the cookies to a food processor and pulse until finely ground, about 20 times. Pulse in the cream cheese, scraping down the sides to evenly mix as needed, until a dough forms, about 15 times. Add 1 tablespoon of the milk if the mixture is too thick (it should be the consistency of a soft sugar cookie dough).
• Transfer the dough to a large sheet of plastic wrap on a work surface. Cover with another large sheet of plastic wrap and roll out with a rolling pin to a 9-by-12-inch rectangle. Set aside.
• Combine the butter with the reserved creme filling in the same food processor and process until smooth, about 30 seconds. Add 1 cup of the confectioners' sugar and process until smooth. Add the remaining 1 cup confectioners' sugar and a pinch of salt and process until smooth. Add the remaining 1 tablespoon milk and process until the buttercream is light and fluffy, about 30 seconds.
• Position the rectangle of dough with a shorter side facing you. Remove the plastic wrap on top and evenly spread the buttercream all the way to the edges on three sides of the rectangle, leaving a 1/2-inch border on the short side opposite you.
• Roll the dough away from you into a log using the plastic wrap to help and place it seam-side down. Tightly wrap with the excess plastic wrap and tie the two ends to tighten the roll. Refrigerate until firm, at least 4 hours, up to overnight.
• When ready to serve, unwrap the roll and transfer to a serving platter.
• Combine the marshmallows with 12 drops of orange gel food coloring in a large microwave-safe bowl and microwave until the marshmallows lose their shape, about 1 minute. Stir well until deflated and evenly colored, then let cool slightly, about 1 minute. Dip fingers (wear disposable gloves for easy cleanup) into the marshmallow mixture and stretch in between your hands until thin and weblike. Stretch and wrap the marshmallow around the roll until the web effect covers it entirely. While the web is still sticky, decorate it with candy gummy spiders. Let stand until firm, about 10 minutes.
• Slice and serve immediately.

PUMPKIN SURPRISE

Steps:

• Mix together pumpkin, sugar and spices; add milk and eggs.
• Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
• Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
• Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.