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Pumpkin-Toffee Cake Roll

This pumpkin cake roll is a must-have for our family parties. The luscious whipped cream filling has specks of toffee and a mild rum flavor. It's so yummy. —Betty Fulks, Onia, Arkansas

12 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

6 eggs
1/3 cup sugar
1/3 cup packed brown sugar
2/3 cup canned pumpkin
3/4 cup cake flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
1/8 teaspoon salt
Confectioners' sugar
FILLING:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/3 cup plus 1/2 cup toffee bits, divided
1/2 cup caramel sundae syrup

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
waxed paper; grease the paper and set aside.
In a large bowl, beat yolks until slightly thickened. Gradually add
sugars, beating on high speed until thick. Beat in pumpkin. Sift
flour, cinnamon, ginger, allspice and salt together twice; gradually

2 of 2

Pumpkin-Toffee Cake Roll (continued)

Directions (continued)

add to yolk mixture and mix well.
With clean beaters, beat egg whites until stiff peaks form. Gradually
fold into batter. Spread into prepared pan.
Bake at 350° for 15-18 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
dusted with confectioners' sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over rum; let
stand for 1 minute. Heat over low heat, stirring until gelatin is
completely dissolved. Remove from the heat; set aside.
In a large bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until stiff peaks form. Fold in rum
mixture and 1/3 cup toffee bits.
Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over
cake to within 1/2 in. of edges. Roll up again. Place seam side down
on a serving platter. Dust with additional confectioners' sugar.
Drizzle with caramel syrup; sprinkle with remaining toffee bits.
Refrigerate until serving. Yield: 12 servings.

Nutrition Facts: 1 slice equals 322 calories, 16 g fat (8 g saturated fat), 138 mg cholesterol, 202 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.