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Easy Pumpkin Spice Cake Roll

(From Our November 2018 Newsletter - Grandma C.)

Ingredients

• Cake


• 1 box angel food cake


• ½ cup water


• 1 cup pumpkin puree


• 1 TBSP pumpkin pie spice


• ½ cup powdered sugar to keep from sticking to towel


• 1⅛ cup powdered sugar to sprinkle on top of cake roll


• Filling


• 8 ounces cream cheese


• 10 ounces whipped topping


• ½ tsp cinnamon


• ½ tsp pumpkin pie spice


• 1 cup powdered sugar


• 1 TBSP lemon juice

Preheat oven to 350 degrees.  Line a 17 1/2 x 12 inch jelly roll pan with parchment paper and spray with cooking spray.

Beat cake mix together with water, pumpkin, and pumpkin pie spice.

Pour into pan and bake 14-17 minutes until center is cooked and spongy.  Lay out a dish towel and sprinkle it with powdered sugar.

Place the hot cake on top of the towel and peel off the parchment paper.

Sprinkle the other side of the cake, then roll it up in the towel to form a log.

Let cool.

Meanwhile, mix together your filling ingredients.

When cake is cooled unroll it, remove it from dish towel, spread filling over it, and re-roll.

Cover and refrigerate for at least 2 hours, or, freeze until ready to serve (allow to thaw for a half hour to an hour before serving.)

Just before slicing, sprinkle powdered sugar over the top of the roll.