Pumpkin Roll with Crunchy Peanut Butter Cream

Ingredients

  • ¾ cup sugar
  • ¾ cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • Cake:
  • Crisco® Flour No-Stick Spray
  • ¼ cup powdered sugar
  • 3 large eggs
  • + 11 more ingredients
    • ¾ cup Pillsbury BEST® All Purpose Flour, or Unbleached Flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • Filling:
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup powdered sugar
    • 1/3 cup Jif® Extra Crunchy Peanut Butter
    • 1 teaspoon almond extract
    • Topping:
    • Smucker's® Caramel Sundae Syrups Ice Cream Topping
    • 3 tablespoons cocktail peanuts, chopped

1. Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour. 2. Beat eggs in...

View full recipe at SpringPad

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