This decadent Praline Pumpkin Cake Roll is the ultimate fall dessert showstopper. A spiced pumpkin sponge cake is wrapped around a rich praline cream cheese filling and studded with crunchy candied pecans. It’s elegant, festive, and ideal for holiday gatherings or special celebrations.

Why You’ll Love This Recipe

Praline Pumpkin Cake Roll is the ultimate fall dessert, perfect for gatherings and special occasions. The spiced pumpkin sponge cake is light yet moist, complemented by a rich praline cream cheese filling that’s smooth and sweet. Candied pecans add a delightful crunch, making every bite a perfect balance of flavor and texture. This cake roll is both elegant and easy to prepare, bringing a festive touch to your table. Praline Pumpkin Cake Roll

Ingredients

Candied Pecans:

2 tablespoons brown sugar
2 tablespoons water
¼ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1 cup chopped pecans

Praline Cream Cheese Filling:

¼ cup brown sugar
¼ cup heavy cream
1 tablespoon butter
6 oz cream cheese
1 cup powdered sugar

Pumpkin Cake:

¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
3 eggs
1 cup granulated sugar
⅔ cup pumpkin purée
Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make Candied Pecans:

Line a surface with parchment. Toast pecans in a skillet over medium heat for 2–3 minutes.
Whisk together brown sugar, water, vanilla, cinnamon, and salt. Add to the skillet and stir to coat. Cook 1 more minute, then spread on parchment to cool. Break into pieces when cooled.

Prepare Filling:

In a small saucepan, combine brown sugar, cream, and butter. Stir over medium heat until it comes to a boil (3–4 minutes). Cool.
Beat cream cheese until smooth, then add cooled mixture. Beat 2 minutes. Gradually add powdered sugar. Chill until ready to use.

Bake Cake:

Preheat oven to 375°F. Line a 15x10x1-inch baking sheet with parchment and spray with nonstick spray.
In one bowl, mix flour, baking soda, baking powder, spice, and salt.
In another, beat eggs for 5 minutes until foamy. Gradually add sugar, then mix in pumpkin.
Combine with dry ingredients until just mixed. Spread batter evenly onto the prepared pan.
Sprinkle with all but ¼ cup of candied pecans. Bake 15 minutes, until cake springs back when touched.
Turn the hot cake out onto powdered sugar-dusted parchment paper. Starting at the short end, roll cake and parchment together. Cool completely.

Assemble:

Unroll the cake, spread with praline filling, and re-roll. Refrigerate at least 1 hour.
To serve, sprinkle with reserved candied pecans and a dusting of powdered sugar. Slice and enjoy.

Servings and Timing

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 50 minutes (includes chill time)
Servings: 8 servings

Variations

Nut-free version: If you have a nut allergy, you can skip the pecans and use seeds like sunflower seeds for a similar crunch.
Chocolate drizzle: Add a drizzle of melted chocolate over the top for an extra indulgent touch.
Dairy-free option: Use dairy-free butter, cream cheese, and milk substitutes for a dairy-free version.

Storage/Reheating

Storage: Store leftovers in the fridge for up to 3 days.
Freezing: You can freeze the cake roll before adding the filling. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before adding the filling and serving.
Reheating: This cake is best served chilled, but you can warm individual slices in the microwave for a few seconds.

FAQs

1. Can I make this cake ahead of time?

Yes, the cake can be baked and filled a day ahead of time. Just make sure to refrigerate it until ready to serve.

2. Can I use a different nut for the candied pecans?

You can use walnuts or almonds instead of pecans if preferred.

3. Can I make this cake without the cream cheese filling?

Yes, you can skip the cream cheese filling and just use whipped cream or a different filling of your choice.

4. How do I roll the cake without it cracking?

Be gentle when rolling the cake, and make sure to cool it completely before unrolling and filling. A parchment paper lining helps prevent sticking.

5. Can I freeze this cake roll?

Yes, you can freeze the unfilled cake and fill it later. The filled cake is best eaten fresh, but you can store leftovers in the fridge.

6. Can I use fresh pumpkin instead of purée?

Yes, you can use homemade pumpkin purée instead of canned, just ensure it’s well-drained to avoid excess moisture.

7. How can I make the cake more flavorful?

Adding a pinch of nutmeg or cinnamon to the cake batter will enhance the flavor, especially if you love the fall spices.

8. Can I use a different type of sugar?

You can use white sugar instead of brown sugar for the cake or filling, but brown sugar gives a deeper, richer flavor.

9. Can I use a different flavor for the filling?

Yes, you can try a chocolate filling or whipped cream with a little cinnamon for a different flavor twist.

10. Can I decorate the cake with frosting?

You can decorate with frosting if preferred, such as a cream cheese frosting or a simple whipped cream topping.

Conclusion

Praline Pumpkin Cake Roll is a perfect dessert to celebrate the flavors of fall. It’s elegant, delicious, and guaranteed to impress at any gathering. The combination of spiced pumpkin cake, creamy praline filling, and crunchy candied pecans makes it the ultimate dessert for holiday parties or special celebrations. Whether you’re making it for a crowd or just treating yourself, this cake roll is a festive showstopper you’ll want to make time and time again.

Praline Pumpkin Cake Roll

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Author: Emma
Total Time: 1 hour 50 minutes (includes chill time)
Yield: 8 servings

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Description

Instructions

Make Candied Pecans: Line a surface with parchment. Toast pecans in a skillet over medium heat for 2–3 minutes. Whisk together brown sugar, water, vanilla, cinnamon, and salt. Add to the skillet and stir to coat. Cook 1 more minute, then spread on parchment to cool. Break into pieces when cooled.
Prepare Filling: In a small saucepan, combine brown sugar, cream, and butter. Stir over medium heat until it comes to a boil (3–4 minutes). Cool. Beat cream cheese until smooth, then add cooled mixture. Beat 2 minutes. Gradually add powdered sugar. Chill until ready to use.
Bake Cake: Preheat oven to 375°F. Line a 15x10x1-inch baking sheet with parchment and spray with nonstick spray. In one bowl, mix flour, baking soda, baking powder, spice, and salt. In another, beat eggs for 5 minutes until foamy. Gradually add sugar, then mix in pumpkin. Combine with dry ingredients until just mixed. Spread batter evenly onto the prepared pan. Sprinkle with all but ¼ cup of candied pecans. Bake 15 minutes, until cake springs back when touched.
Cool and Roll Cake: Turn the hot cake out onto powdered sugar-dusted parchment paper. Starting at the short end, roll cake and parchment together. Cool completely.
Assemble: Unroll, spread with praline filling, and re-roll. Refrigerate at least 1 hour.
Serve: To serve, sprinkle with reserved candied pecans and a dusting of powdered sugar. Slice and enjoy.

Notes

For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.
Can be made ahead and stored in the fridge for up to 2 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 464
Sugar: 41g
Sodium: 210mg
Fat: 27g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg

Praline Pumpkin Cake Roll

Why You’ll Love This Recipe

Ingredients