Bourbon Vanilla Pumpkin Roll

Health score
1%
Bourbon Vanilla Pumpkin Roll
345 min.
10
274kcal

Suggestions


Indulge in the delightful flavors of fall with our Bourbon Vanilla Pumpkin Roll, a dessert that perfectly marries the warm spices of autumn with the rich essence of bourbon and vanilla. This stunning roll cake is not only a feast for the eyes but also a treat for the taste buds, making it an ideal centerpiece for your holiday gatherings or a cozy family dinner.

Imagine a soft, spiced pumpkin cake that is light and fluffy, rolled to perfection and filled with a luscious bourbon-infused frosting. Each slice reveals a beautiful swirl of cake and creamy filling, inviting everyone to take a bite. The combination of cinnamon and nutmeg adds a comforting warmth, while the bourbon elevates the flavor profile, making it a sophisticated dessert that will impress your guests.

With a preparation time of just over five hours, this recipe allows for a leisurely baking experience, perfect for those who enjoy spending time in the kitchen. The process of rolling the cake may seem daunting, but with a little patience and the right technique, you'll create a stunning dessert that looks as good as it tastes. Whether served at a festive gathering or enjoyed as a sweet treat with your afternoon coffee, the Bourbon Vanilla Pumpkin Roll is sure to become a cherished favorite in your recipe collection.

Ingredients

  •  eggs 
  • 0.7 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 1.7 cups duncan hines classic decadent cake mix yellow
  • 1.5 teaspoons ground cinnamon 
  • 0.5 teaspoon nutmeg 
  • serving powdered sugar 
  • 0.3 cup butter unsalted softened
  • cups powdered sugar 
  • teaspoons vanilla 
  • teaspoons bourbon 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • hand mixer
  • kitchen towels

Directions

  1. Heat oven to 375°F. Line 15x10x1-inch pan with waxed paper; spray paper with cooking spray.
  2. In medium bowl, beat eggs with whisk until fluffy and light yellow, about 2 minutes.
  3. Add pumpkin, dry cake mix, cinnamon and nutmeg; stir until combined.
  4. Pour batter into pan, spreading evenly to corners.
  5. Bake 10 to 14 minutes or until center of cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn upside down onto dish towel generously sprinkled with powdered sugar.
  6. Remove pan and waxed paper. Carefully roll up cake in towel. Cool completely on cooling rack, seam side down, about 1 hour.
  7. In large bowl, beat all frosting ingredients with electric mixer on medium speed until frosting is smooth and spreadable.
  8. Carefully unroll cooled cake and remove towel.
  9. Spread about two-thirds of the frosting over cake to within 1/2 inch of edges.
  10. Roll up cake; carefully place on serving plate. Frost with remaining frosting. Cover; refrigerate 4 hours or until set.

Nutrition Facts

Calories274kcal
Protein4.3%
Fat22.52%
Carbs73.18%

Properties

Glycemic Index
9
Glycemic Load
0.02
Inflammation Score
-8
Nutrition Score
5.8339130982109%

Nutrients percent of daily need

Calories:274.09kcal
13.7%
Fat:6.83g
10.5%
Saturated Fat:3.85g
24.03%
Carbohydrates:49.92g
16.64%
Net Carbohydrates:47.98g
17.45%
Sugar:34.75g
38.61%
Cholesterol:61.31mg
20.44%
Sodium:227.23mg
9.88%
Alcohol:0.94g
100%
Alcohol %:1.34%
100%
Protein:2.94g
5.87%
Vitamin A:1707.73IU
34.15%
Phosphorus:118.7mg
11.87%
Selenium:6.57µg
9.39%
Manganese:0.18mg
9.24%
Vitamin B2:0.14mg
8.38%
Fiber:1.94g
7.77%
Folate:29.92µg
7.48%
Calcium:72.6mg
7.26%
Iron:0.95mg
5.25%
Vitamin B5:0.49mg
4.87%
Vitamin B1:0.06mg
4.15%
Vitamin B3:0.67mg
3.37%
Vitamin E:0.49mg
3.27%
Vitamin B6:0.06mg
2.95%
Copper:0.05mg
2.36%
Vitamin D:0.35µg
2.33%
Zinc:0.35mg
2.32%
Vitamin B12:0.13µg
2.12%
Magnesium:7.73mg
1.93%
Potassium:62.97mg
1.8%
Vitamin K:1.19µg
1.14%