• 10servings
  • 332calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. Cake:

  2. Crisco® Flour No-Stick Spray

  3. 1/4 cup powdered sugar

  4. 3 large eggs

  5. 3/4 cup sugar

  6. 3/4 cup canned pumpkin

  7. 2 teaspoons pumpkin pie spice

  8. 3/4 cup Pillsbury BEST® All Purpose Flour, or Unbleached Flour

  9. 1/2 teaspoon baking powder

  10. 1/2 teaspoon baking soda

  11. Filling:

  12. 1 (8 ounce) package cream cheese, softened

  13. 1 cup powdered sugar

  14. 1/3 cup Jif® Extra Crunchy Peanut Butter

  15. 1 teaspoon almond extract

  16. Topping:

  17. Smucker's® Caramel Sundae Syrups Ice Cream Topping

  18. 3 tablespoons cocktail peanuts, chopped

Instructions Jump to Ingredients ↑

  1. Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour.

  2. Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10 to 13 minutes or until toothpick is clean.

  3. Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.

  4. Filling: Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined.

  5. Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.

  6. Before serving, drizzle with caramel syrup and chopped peanuts.


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