This delightful and elegant Pumpkin Orange Cake Roll has an angel food cake as a base and is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.
- 1 package (16 oz.) angel food cake mix
- 2 1/2 teaspoons grated orange peel, divided
- 1 1/4 cups LIBBY'S® 100% Pure Pumpkin
- 1/2 cup 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 15x10-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 ½ 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.
Review This Recipe
Even Better the Next Day
I was a little confused about when to use the 1/4 cup powdered sugar. The recipe ingredients say "1/4 cup + extra for sprinkling", so I put the 1/4 on the towel. Then, later, the recipe says "Sprinkle with 1/4 cup powdered sugar". I didn't use that much in this step. So, when was I supposed to use the "extra for sprinkling"? Nevertheless, the cake roll came out deliciously and the cake part was softer the next day than on the original baking day. Yummy! A definite "make again" recipe.
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