Bourbon Vanilla Pumpkin Roll

Popular
Health score
1%
Bourbon Vanilla Pumpkin Roll
345 min.
10
356kcal

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. This popular treat is not only a feast for the eyes but also a deliciously moist cake that will leave your taste buds dancing with joy. With a preparation time of just over five hours, this recipe is ideal for gatherings, making it a perfect centerpiece for your holiday celebrations or family get-togethers.

The combination of canned pumpkin, aromatic cinnamon, and nutmeg creates a comforting flavor profile that evokes the spirit of the season. The addition of bourbon adds a sophisticated twist, elevating this dessert to new heights. Each slice reveals a beautiful swirl of creamy frosting, making it as visually appealing as it is tasty.

Whether you’re a seasoned baker or a novice in the kitchen, this Bourbon Vanilla Pumpkin Roll is a fun and rewarding project. 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 will impress your guests. Serve it chilled after a hearty meal, and watch as everyone reaches for seconds. Get ready to savor the flavors of fall with this irresistible pumpkin roll!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 375F. 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

Calories356kcal
Protein3.81%
Fat17.77%
Carbs78.42%

Properties

Glycemic Index
9
Glycemic Load
0.02
Inflammation Score
-8
Nutrition Score
6.8521739607272%

Nutrients percent of daily need

Calories:356.06kcal
17.8%
Fat:7.02g
10.8%
Saturated Fat:4.01g
25.04%
Carbohydrates:69.67g
23.22%
Net Carbohydrates:67.53g
24.55%
Sugar:48.55g
53.95%
Cholesterol:61.31mg
20.44%
Sodium:344.65mg
14.98%
Alcohol:0.94g
100%
Alcohol %:1.07%
100%
Protein:3.38g
6.77%
Vitamin A:1707.73IU
34.15%
Phosphorus:158.37mg
15.84%
Vitamin B2:0.18mg
10.69%
Manganese:0.21mg
10.51%
Calcium:102.21mg
10.22%
Folate:39.58µg
9.9%
Fiber:2.15g
8.59%
Selenium:5.69µg
8.13%
Iron:1.29mg
7.18%
Vitamin B1:0.1mg
6.68%
Vitamin B5:0.56mg
5.58%
Vitamin B3:1mg
5.01%
Vitamin E:0.64mg
4.27%
Vitamin B6:0.08mg
4.12%
Copper:0.06mg
2.82%
Vitamin B12:0.17µg
2.78%
Vitamin D:0.35µg
2.33%
Zinc:0.34mg
2.29%
Magnesium:8.98mg
2.24%
Potassium:66.46mg
1.9%
Vitamin K:1.67µg
1.59%