from the Cook's Recipes website
This angel food cake roll is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.
Preheat oven to 350°F (175°C). Line a 15 x 10-inch jelly roll pan with foil. Foil should extend 1-inch above edge of pan. Sprinkle a clean towel with powdered sugar.
Prepare cake mix according to package direction, adding 1 1/2 teaspoons orange peel at end of mixing time. Spread into prepared pan.
Bake for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Combine pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 30 | ||
Calories from Fat: 15 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 7.9mg | 0 % | |
Potassium 17.1mg | 0 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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