Shelly's Recipe

SPICED PUMPKIN PRALINE ROLL

Category: Cakes

3 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 pkg yellow cake mix (1 cup)
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
Powdered sugar
1/2 pkg (8-oz size) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping (heavy) cream
1/4 cup chopped pecans, toasted

Heat oven to 375. Line jelly roll pan with foil or waxed paper; grease foil or waxed paper. Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in cake mix (dry), cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners. Bake 8 to 12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully move foil.

While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Cream cheese and brown sugar in medium bowl until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tbsp of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tbsp pecans. Store covered in refrigerator.