Recipe 2

For my second recipe, I decided to make a Harvest Pumpkin Roll in honor of the beginning of fall.

This is the recipe I used:


1 cup solid pack pumpkin
1/4 cup sugar
1 egg
1 teaspoon Korintje Cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 package (16 ounces) angel food cake mix
3/4 cup powdered sugar, divided
1 cup thawed light frozen whipped topping

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Cut an 18-inch long piece of Parchment Paper. Press into bottom of a 10 x 15 1/2 x 1 inch bar pan; spray bottom lightly with vegetable oil. Whisk together pumpkin, sugar, egg, 1/2 teaspoon cinnamon, ginger, salt, and nutmeg until well blended. Add 1/2 teaspoon cinnamon to cake mix and prepare according to package directions. Gently fold 2 cups of the cake batter into pumpkin mixture; gently spread evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to nonstick cooling rack. Sprinkle 1/2 cup powdered sugar over cake using flour/sugar shaker or a sieve. Place a sheet of parchment paper over cake. Place another nonstick cooling rack upside down over parchment paper and carefully turn cake out at once. Remove pan; carefully peel off parchment paper from cooked side of cake. Starting from a narrow end, roll up cake with pumpkin side inside roll, removing parchment paper as you roll. cool 30 minutes. Sprinkle with remaining powdered sugar. Slice with a serrated bread knife. Garnish each serving with whipped topping, if desired.


I chose not to alter this recipe.

This is what the roll looked like in the oven:

This is what it looked like after I rolled it: