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Bourbon Vanilla Pumpkin Roll
Bourbon Vanilla Pumpkin Roll
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Prep Time:
30 minutes
Total Time:
5 hours 45 minutes
Elevate your Betty Crocker™ cake mix with rich canned pumpkin for a gourmet Bourbon Vanilla Pumpkin roll.
Ingredients:
  • 3 eggs
  • 2/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 2/3 cups from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Powdered sugar
  • 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 4 teaspoons bourbon
Instructions:
  • Preheat oven to 375°F. Line a 15x10x1-inch pan with waxed paper and generously spray with cooking spray.
  • In a medium bowl, whisk the eggs until fluffy and light yellow, approximately 2 minutes. Mix in the pumpkin, dry cake mix, cinnamon, and nutmeg until well combined. Spread the batter evenly in the pan, ensuring it reaches the corners.
  • Bake the cake for 10 to 14 minutes until the center springs back when lightly touched. Quickly release the cake from the pan, flip it onto a dish towel dusted with powdered sugar, remove the pan and parchment paper, then gently roll up the cake in the towel. Let it cool on a wire rack, seam side down, for about 1 hour.
  • Using an electric mixer, blend all frosting ingredients in a large bowl until smooth and easily spreadable.
  • Unroll the cooled cake gently, discard the towel, and generously spread two-thirds of the delicious frosting leaving a small border around the edges. Carefully roll up the cake and transfer it to a serving plate. Frost the cake with the remaining frosting, cover it, and let it set in the refrigerator for 4 hours before serving.

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