Monday, November 25, 2013

Salted Caramel Pumpkin Cake Roll

Yes, I guess this week is probably A LOT about pumpkin...and 
desserts, huh?!! 

I saw this recipe at My Recipe Magic
but originally the recipe came from Cupcake & Bacon

It's a yummy and scrumptious way to 'dress up' the popular seasonal pumpkin cake roll.  

And it's definitely my new favorite way to make Pumpkin Cake Roll...

I used my 'tried and true' recipe for the cake itself.  It has a few more spices than the recipe I saw at the sites above. 

I'm not turning back...this is it for me from now on! 
Have a taste and you may feel the same way too!




SALTED CARAMEL PUMPKIN CAKE ROLL 

SALTED CARAMEL SAUCE:
2 Tb.  butter
1/4 c. white sugar
1/4 c. brown sugar
2 Tb. whipping cream
2 dashes of salt
 
Melt butter in a small saucepan. When butter comes to a boil, add sugars. Stir constantly until boiling. Add whipping cream. Let boil for 2-3 minutes, stirring constantly. Take off of heat. Stir in salt. Set aside to cool and thicken. {You may easily double this recipe if you're making 2 cake rolls.}

 PUMPKIN CAKE ROLL: 

3 eggs
1 c. white sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. all purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped walnuts or pecans

Heat oven to 375. In large bowl, beat eggs on high speed for 5 minutes, until lemon colored.  Gradually add sugar; stir in pumpkin and lemon juice.  In a separate bowl, stir flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread on greased jelly roll pan - 15" X 10" X 1". (I normally line the pan with waxed paper, then spray with cooking spray). Sprinkle nuts over top.  Bake 15 minutes.  Turn onto towel sprinkled with powdered sugar. Roll up towel and cake together (I roll the long side toward the other long side). Cool to room temperature.  Unroll cake and fill with filling.

FILLING: 

8 ozs. cream cheese, softened
4 Tb. butter 
1 c. powdered sugar
1/2 tsp. vanilla extract
  Prepared caramel 

In large bowl, cream together cream cheese and butter. Add powdered sugar. Beat until smooth. Mix in vanilla. Add caramel slowly, to taste.  Mix in until incorporated. Once the cake is fully cooled, unroll cake and spread in filling. Leave a little space on all sides.

Roll up cake and refrigerate or freeze until ready to use.


Linked to Meal Plan Monday
           Weekend Potluck