Pumpkin Orange Cake
Roll
- 1 (16-ounce) package
angel food cake mix
2 1/2 teaspoons grated orange peel, divided use
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoons CROSSE & BLACKWELL® Red Currant Jelly, optional
- PREHEAT oven to 350°F.
Line a 15x10-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 ˝ 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.
Makes 10 servings.
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