Spider Web Pumpkin Roll Cake
Simplified by Betty Crocker!
Difficulty: Medium | Time: 1 hour (active), 4 hours (total) | Yields: 1 pumpkin roll
With this spook-tacular spider web roll cake, I’m not only celebrating Halloween, but I’m also celebrating Betty Crocker’s 100th birthday! I partnered with Betty Crocker to make this celebratory recipe, and it’s super achievable for any baker at home! Simply make a few additions to some Betty Crocker products— add pumpkin puree to Betty Crocker yellow cake mix, and add cream cheese to some Betty Crocker vanilla frosting— and you have yourself an impressive pumpkin roll with ease! Thanks, Betty!
If you have your own Betty Crocker concoction, you can submit it to CallMeBettyCrocker.com for a chance to win your very own custom Betty Crocker packaging featuring your unique recipe! Happy bday, Betty!*
Ingredients:
For the cake:
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1 box Betty Crocker yellow cake mix
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1 15oz can pumpkin puree
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powdered sugar, for dusting
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black food coloring (optional)
For the cream cheese frosting:
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1 container Betty Crocker vanilla frosting
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1 8oz block cream cheese
Directions:
For the cake:
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Preheat the oven to 375 degrees F and pre-grease and line a 10”x15” jelly roll tin.
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In a large bowl prepare, the Betty Crocker cake mix according to the box’s instructions, but omit the water (so just eggs and oil). Beat the ingredients together.
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Add in the can of pumpkin puree, and beat until smooth.
Make the spiderweb design (optional):
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Reserve 1/2-1c of the cake batter in a separate bowl.
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Mix in black food coloring.
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Pour the dyed batter into a piping bag.
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Pipe a spider web design onto the jelly roll tin. I did this free-hand, but you can also print out a design, stick it under the parchment, and trace the spider web design w the batter.
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Bake the spider web design for 3-5min. Until the batter is no longer shiny.
Bake and roll the cake:
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Pour the batter into the jelly roll tin, or, if you did the spider web design, pour the remaining batter over the baked design and evenly spread.
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Bake the cake for 10-15 minutes. Until the cake springs back to the touch.
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Remove from the oven and generously sprinkle powdered sugar over top (this prevents the cake from sticking to the tea towel), and flip the cake out onto a wire rack covered with a tea towel. Do this while the cake is still hot.
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Now, the spider web design should be facing upwards (if you did the design). Carefully remove the parchment paper.
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(If you didn’t do the spider web design, skip this step) Generously sprinkle powdered sugar over the cake again so it doesn’t stick to the tea towel, don’t worry about covering the design. Flip it one more time onto another tea towel so the design side is now facing down.
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Roll the cake up, with the tea towel, so it doesn’t stick to itself. Let the roll cool completely to room temperature, about 1-1.5 hours.
Frost and finish the cake:
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While the cake is cooling, make the cream cheese frosting: In a medium bowl, beat together a container of Betty Crocker vanilla frosting and a block cream cheese until smooth.
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Once the cake has cooled, carefully unroll the cake and evenly spread the frosting all over the cake.
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Roll the cake back up, without the tea towel. Cover in cling film and refrigerate for 2-3 hours.
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Remove from the fridge and put the cake on a serving tray. Trim off the ends to reveal an amazing swirl! Happy Halloween!
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*Purchase required. Open to legal residents of the 50 US and DC (excluding MD). 18+. Ends 12/31/21. Official rules: callmebettycrocker.com
This recipe was sponsored by Betty Crocker.