Pumpkin-Pecan Roulade

Name: Pumpkin-Pecan Roulade
Ingredients: 3/4 cup powdered sugar, divided; 1 pkg. (16 oz.) angel food cake mix; 1/2 cup chopped PLANTERS Pecans; 2 tsp. pumpkin pie spice; 1/4 tsp. ground cinnamon; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/2 cup canned pumpkin; 1 cup thawed COOL WHIP Whipped Topping

8 ingredients

17 steps

Ingredients

3/4 cup powdered sugar, divided
1 pkg. (16 oz.) angel food cake mix
1/2 cup chopped PLANTERS Pecans
2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1 cup thawed COOL WHIP Whipped Topping

Directions

1

Heat oven to 350F.
2

Spray 15x10x1-inch pan with cooking spray.
3

Line with waxed paper; spray with additional cooking spray.
4

Sprinkle clean kitchen towel with 1/2 cup sugar.
5

Prepare cake batter as directed on package; gently stir in nuts and spices.
6

Pour into prepared pan; spread to form even layer.
7

Bake 30 to 35 min.
8

or until top of cake springs back when touched in center.
9

Immediately invert cake onto prepared towel; remove pan.
10

Carefully peel off paper.
11

Starting at one short end, roll up cake and towel together.
12

Cool completely on wire rack.
13

Unroll cake; remove towel.
14

Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake.
15

Reroll cake; wrap in plastic wrap.
16

Refrigerate 1 hour.
17

Serve topped with COOL WHIP.