Description
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.
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
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
