Shelly's Recipe

PUMPKIN ROLL WITH CRUNCHY PEANUT BUTTER CREAM

Category: Cakes

Cake
1/4 cup powdered sugar
Flour No-Stick Spray
3 large eggs
3/4 cup sugar
3/4 cup canned pumpkin
2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup flour

Filling
1 (8 oz.) pkg cream cheese, softened
1 cup powdered sugar
1/3 cup extra crunchy peanut butter
1 tsp almond extract

Topping
Caramel Ice Cream Topping
3 tbsp cocktail peanuts, chopped


Cake: Heat oven to 375. 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 no-stick cooking spray with flour; line with waxed or parchment paper. Spray waxed paper with no-stick spray with flour.

Beat eggs; gradually beat in sugar, pumpkin, pumpkin pie spice, baking powder, baking soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake 10 to 13 minutes or until toothpick inserted into cake comes out clean.

Loosen cake edges immediately and invert cake onto prepared towel. Carefully remove paper. Roll cake, beginning at the narrow end. Cool on wire rack for 45 minutes.

Filling: Beat cream cheese, powdered sugar, peanut butter and extract in medium bowl until well combined. Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving. Drizzle with caramel syrup and sprinkle with chopped peanuts before serving.