I have gone pumpkin crazy recently. If you have missed out, I’ve got pumpkin doughnut muffins, pumpkin bread pudding, and old recipes such as no-bake pumpkin cheesecake, pumpkin cupcakes, Nutella-swirled pumpkin bread and pumpkin bundt cake.
A classic fall dessert, a Pumpkin Roll consists of warm spices and a sweetened cream cheese filling all wrapped inside a pumpkin cake.
I also am a fan of using my KitchenAid stand mixer to speed up the process. It works well for mixing the cake batter as well as the filling. Make sure though, when beating the ingredients together, only mix until combined and scrape down the sides of the bowl periodically so everything gets incorporated.
Talking about KitchenAid, I recently partnered with them on Apple Challenge as they introduced the new KitchenAid Black Stainless Steel Appliances. And I am so happy that my dear friends at KitchenAid is sponsoring a KitchenAid® Professional 6500 Design™ Series bowl-lift Stand Mixer, in black, MSRP: $679.99. Bakin/holiday season is upon us again soon, so click here to enter to win!!
As for rolling the cake, be very careful and use the kitchen towel as a guide. The kitchen towel will remain wrapped in the cake until you unroll it for filling. This keeps the cake securely together and from falling apart. I hope you enjoy making this as much as I did.
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