Prep Time 15 min
Cook Time 20 min
Servings 8
Difficulty Moderate

Ingredients

  • 1 (9 oz.) jar Dickinson's® Country Pumpkin Butter
  • 1 box white cake mix
  • 1 box oist Supreme Classic yellow cake mix
  • 3 large eggs
  • 1 1/4 cups powdered sugar
  • 1 (8 oz.) pkg. cream cheese
  • 6 tbsps. butter

Directions

  • Step 1

    HEAT oven to 350°F. Cover 15 1/2 x 10 1/2-inch jelly roll pan with aluminum foil. Mix together pumpkin butter, cake mix and eggs in large bowl with electric mixer about 1 1/2 minutes. Pour into prepared pan.

  • Step 2

    BAKE 18 to 20 minutes or until cake springs back when touched (do not overbake). Dust dish towel with powdered sugar. Invert cake immediately onto towel. Carefully remove foil from bottom of cake. Roll up cake with towel, jelly roll fashion, starting on the short end. Cool cake roll completely.

  • Step 3

    MIX cream cheese, butter and 1 cup powdered sugar in bowl until well blended. Chill. Unroll cake and remove towel. Spread filling onto cake to within 1 inch of all edges. Re-roll cake and place seam side down on a serving plate. Dust with remaining 1/4 cup powdered sugar.

Serving size
(1/8 of roll)

  • Calories 590
  • Calories from Fat230g
  • Total Fat 25g
  • Saturated Fat 14g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 125mg
  • Sodium 670mg
  • Potassium 0mg
  • Total Carbohydrates 87g
  • Dietary Fiber 1g
  • Sugars 62g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet