Directions:
Prepare small jiffy white cake mix according to directions, with the exception of adding 2 egg whites and the cinnamon or spice before mixing. (If making 2 pumpkin rolls, use regular box of white cake mix according to instructions and increase spice to 1 1/2 tsp. Pour into sprayed and floured 10 x 15 cookie sheet baking pan and bake for 15 min. at 350. Remove from oven and carefully invert onto a tea or dish towel which has been dusted with confectioners sugar. Gently roll up into towel jellyroll style and allow to cool. When cooled, carefully unroll, spread with mixture of the prepared pumpkin caramel cheesecake or pumpkin pie cheesecake mix (each mixed according to directions with exception of using only half container of cool whip) and sprinkle with chopped pecans. Gently reroll, place on plate and frost with remaining cool whip. Sprinkle with chopped nuts. Refrigerate until served.
Serves 8
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