This angel food cake roll is filled with
a cinnamon-orange scented pumpkin filling. A lighter alternative
to heavy holiday desserts.
Pumpkin Orange
Cake Roll
1 (16-ounce) package angel
food cake mix
2 1/2 teaspoons grated orange peel, divided use
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoons CROSSE & BLACKWELL® Red Currant Jelly,
optional
Preheat oven to 350°F.
Line a 15 x 10-inch jelly roll pan with foil. Foil should extend
1-inch above edge of pan. Sprinkle a clean towel with powdered
sugar.
Prepare cake mix according
to package direction, adding 1 1/2 teaspoons orange peel at end
of mixing time. Spread into prepared pan.
Bake for 30 minutes or
until top of cake springs back when touched. Immediately turn
cake onto prepared towel. Carefully peel off foil. Roll up cake
and towel together, starting with narrow end. Cool on wire rack.
Combine pumpkin, sugar,
cinnamon, vanilla extract and remaining orange peel in a medium
bowl. Carefully unroll cake; spread pumpkin mixture over cake.
Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly
into small, heavy-duty plastic bag. Cut off corner of bag; squeeze
to drizzle jelly over cake. Refrigerate until ready to serve.
Makes 10 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
