 Hemera Technologies/AbleStock.com/Getty Images You'll find commercial mixes for pumpkin bread, but not pumpkin cake. You can use any boxed cake mix with a neutral or complementary flavor to make a pumpkin roll. A traditional pumpkin roll -- or roulade -- starts with a light, moist pumpkin cake. Add a cream cheese filling and you've got a delicious dessert. The Cake Mix AdvantageCake mixes have some advantages over baking a pumpkin roll from scratch. They've been tested many times, so they bake reliably. They also have added emulsifiers to ensure a moist, fine texture. On the other hand, to make a pumpkin roll from a cake mix, you're probably already adding a lot of extra ingredients, such as buttermilk, pureed pumpkin and spices. You're not far off from making a cake from scratch. Lower-Fat OptionsAnother benefit of using a cake mix is that you won't need butter or other saturated fats. You might not need much oil, either. Because the cake contains pumpkin puree, you can cut down on the oil and the cake will still be moist. To ensure a moist, delicious pumpkin roll, use pumpkin puree, not pumpkin pie filling, with the cake mix. Pumpkin pie filling contains sugar and other ingredients, which can negatively affect the finished cake. Basic StrategyPumpkin rolls made from cake mixes typically start with a yellow or white cake mix. You'll need some oil and eggs, just as you would if you were making a standard cake. An ordinary cake mix becomes something special, though, when you add pureed pumpkin and spices. Don't bake the pumpkin roll in a standard cake pan. Instead, bake the pumpkin rolls on a jelly roll pan or a cookie sheet with a deep lip. Roll It UpMaking a pumpkin roll is simple, but rolling it can seem daunting. Instead of allowing the cake to cool on a cooling rack, remove it from the pan and roll it up with a clean dishcloth inside. Rolling the cake while it's still warm helps prevent cracking. The dishtowel keeps the sides of the rolled cake from sticking together. Once it's cooled, you can unroll it, spread the filling and roll it back up. Serve pumpkin roll cake chilled or at room temperature, depending on the type of filling you use. Cakes with perishable whipped cream filling should be refrigerated. Tips for SuccessFor a thinner cake, use only one-half of the box of cake mix and reduce the number of eggs or quantity of oil in the cake. Because the cake contains pumpkin puree, you need less fat to provide moisture. Don't use a pumpkin pie mix, as it will make the end product too sweet and the texture might be off. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. -Autumn Traditions- Make a fast and easy “great pumpkin” roll for dessert tonight. Unplug, order pizza… cuddle up with your loved ones and watch the heartwarming classic, “It’s the Great Pumpkin Charlie Brown.” It’s that time of year again, pumpkin roll season! We hope that you enjoy reading about our fall traditions. Writing children’s books and this blog has allowed me to reach out and build several wonderful relationships. My new friends might not realize that I began my career as a kindergarten teacher ( I later became a principal and now I work as a Professor with California State University.) In the beginning of my career, as a teacher, I was always thinking ‘themes’, ‘books’ and ‘fun’ when organizing learning activities. As a mom, this philosophy has remained with me. To usher in autumn, we love to make this simple seasonal treat. We make it a “theme” night by watching ‘It’s the Great Pumpkin Charlie Brown’ and calling dessert a ‘Great Pumpkin Roll’! Hope you enjoy this recipe. Feel free to share your fall traditions…I love to hear from you. You can reach me at Huckleberry Hugs from the Pacific Coast, XO, Maxine (AKA “Molly”) -Super Easy Pumpkin Roll-
-Cake- Pre-heat oven to 375 degrees Use a jelly roll cake pan and line with parchment. This cakes freeze REALLY well! Plan ahead for the holidays. Easy to transport and simple to slice when slightly frozen. 3 eggs ¾ cup can pumpkin puree 1 cup boxed (super moist or pudding) spice mix cake mix- (It is easier to roll the cake if you get a super moist type cake mix.) Tip: I like to add a few shakes of spices from my cabinet, pumpkin pie spice, cinnamon or nutmeg. If you have fresh nutmeg grate a bit into the mix and for a ginger punch of flavor some ginger spice or a bit of diced fresh ginger root. Beat the eggs, combine with pumpkin. Add cake mix to moisten (do not over beat) Spread into the jelly roll pan. Make sure to line the pan with parchment paper. Bake 8-10 minutes. Remove from oven and turn the cake out onto a clean kitchen towel. While the cake is warm roll it up and let it cool (two hours). – Easy Cream Cheese Filling- ½ cup softened butter 8 ounces softened cream cheese 4 coups confectioner’s (powdered) sugar 2 teaspoons vanilla extract Mix well! Unroll the cooled cake, slather on cream cheese frosting and roll. Enjoy with your favorite fall book or movie! Yummy… The Molly and Fern ‘autumn collection‘ has a festive fall look for transporting treats… Hi. Welcome to Huckleberry Hill. My name is Maxine Carlson. I live in Pebble Beach, California, happily surrounded by my niece, nephew and godchildren. My daughter, Bella Sophia, my husband Eric and dog Snowball are the lights of my life. I have a passion for collecting children’s literature, cooking, entertaining and travel. I have written a series of chapter books based on two main characters Molly and Fern. These characters are based on my real life childhood adventures. Each story is anchored with a fun and easy recipe. I would love to hear from you, please share your adventures! View all posts by huckleberryhilladventure Post navigation |
Pumpkin roll made with spice cake mix
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