Pumpkin Cake Roll with Maple Pecan Cream Cheese Filling

Sounds decadent, doesn’t it? This year for Thanksgiving, we tried a few new desserts rather than relying solely on the tried and true pies. When the Brown Eyed  Baker posted this recipe, I knew I had to try it. Not only would I be able to cross something off my Baking Bucket List, but it sounded too good to pass up.

I made a few small changes, mostly to the filling. My husband loves all things maple, so I added maple syrup and extract to the cream cheese filling. A friend of mind also commented on how her family always has this dessert and they add pecans to the filling. So, I tried that as well.

Now, I’m not a huge cake lover, but this turned out pretty good. The cake part was really light and airy, and the filling had a good flavor. Trying to figure out what to do with the leftovers, we decided to try it as french toast. OMG, this made AMAZING french toast! I actually preferred it this way than in its original cake, dessert form. To each his own, I suppose! Whether you try this as a dessert or as a sweet breakfast option, let me know what you think! Enjoy 🙂

Pumpkin Cake Roll with Maple Pecan Cream Cheese Filling
Recipe adapted from Brown Eyed Baker


For the Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup granulated sugar
3 eggs
⅔ cup canned pure pumpkin

For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure maple syrup
½ teaspoon vanilla extract
½ teaspoon maple extract
½ cup chopped pecans

Powdered sugar, for sprinkling


Make the Cake:
1. Preheat oven to 375 degrees F. Grease a jelly roll pan (15×10 or 17×12) and line the pan with parchment paper. Then grease and flour the parchment. Set aside.

2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves and salt; set aside.

3. With an electric mixer on medium speed, beat the sugar and eggs together until combined and thick, about 2 minutes. Add the pumpkin and mix to combine. Add the dry ingredients and use a rubber spatula to fold and mix until no flour is remaining. Pour the batter into the prepared pan and smooth into an even layer.

4. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly pressed. While the cake is in the oven, place a piece of parchment paper on the counter and sprinkle liberally with powdered sugar.

5. When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the prepared piece of parchment paper. Carefully peel off the parchment paper from the top of the cake and discard. Starting with a short end, carefully roll up the cake with the parchment paper. Place the rolled cake on a wire rack seam-side down and allow to cool to room temperature.

Make the Filling: 
6. Using an electric mixer on medium speed, beat together the cream cheese and butter until smooth and creamy. Add the maple syrup. Add the powdered sugar and beat until completely smooth and light. Add the vanilla and maple extracts and mix briefly to combine.

7. Carefully unroll the cake. Spread the cream cheese filling evenly over the surface of the cake.

8. Sprinkle the filling with the pecans.

9. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour.

10. When ready to serve, place the pumpkin roll on a serving platter and dust with powdered sugar. Leftovers should be wrapped in plastic wrap or placed in an airtight container and refrigerated.

Cherpumple Challenge

Cherpumple. What does that even mean?! Yeah, I asked myself that same thing when my husband sent me this link. Clearly I’m arriving a little late to this party considering this article was posted about a year ago, but this is the first I’m hearing about his culinary dessert phenomenon. And just how did I hear about it? My husband’s coworker presented the challenge to me.

So what is Cherpumple? It’s a triple layer cake with a pie baked into each layer. It seems to be the pastry version of the turducken (which I’ve actually had, btw, and it’s pretty good!). According to the WSJ article, Cherpumple is a cherry pie baked inside a white cake, a pumpkin pie baked inside a yellow cake, and an apple pie baked into a spice cake. It is then smothered in cream cheese frosting. Swoon! And who created such a wild and crazy dessert? None other than Charles Phoenix.

Those of you who know me know that I LOVE to bake pies, so this challenge is definitely in my ballpark. However, I see a couple flaws with this original recipe.

  1. The use of frozen pies. No thanks. If When I do this, I’ll make my pies from scratch, crust and all.
  2. The use of boxed cake mix. Again. Meh. I’ll make my own mix. It’s easy peasy.
  3. Canned frosting. Yuck! I am NOT a fan of canned frosting. It tastes processed and plastic-y to me. I’ll make my own cream cheese frosting, thank you very much.

If When I do this, I might try different flavor combinations. I don’t know. We’ll see. I plan on doing this sometime before 2012, and I’ll definitely keep you posted on the super success or epic fail!

Have any of you been crazy enough to try this? What are you thoughts?


Cupcake Art

A friend of my mine shared this blog with me today, and I thought it was too cute to not spread the word!

Those cupcakes really do look too good to eat! Well, maybe not…
…but they are adorable! I have the cookbook Hello Cupcake! which shows you how to decorate your cupcakes in the cutest ways ever. This blog reminds me of that. Cupcake decorating intimidates me, and the only one I’ve come close to replicating is the s’mores variety. Here was my attempt:

They certainly don’t look as great as the ones above, but they tasted amazing! I didn’t use a full marshmallow frosting, which is why it kind of melted when I took the torch to it. Oh well, it was my first attempt, and definitely not my last. Next time, hopefully they’ll be prettier but still just as delicious.