Pecan Pie Cake Roll
Merry Christmas Eve, everyone! This recipe today is the perfect pecan holiday dessert that is different from the average pecan pie!
6 large eggs
15.25oz Butter Pecan cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
2 cups Dickey Farms Pecans, finely chopped
8oz Cream Cheese frosting
Pecan Pie filling:
1 cup sugar
1 1/2 cups Corn Syrup
4 large eggs
1/4 cup butter, melted
1 1/2 tsp vanilla extract
2 cups Dickey Farms Pecans, chopped
Preheat oven to 375°F.
Line 2 jelly roll pans with parchment paper and lightly spray with non-stick spray.
Add the eggs to a large mixing bowl, and whisk on high for 6 minutes until fluffy and light yellow color.
Add the cake mix, water, and vegetable oil to the eggs and whisk on medium for 30 seconds. Continue to whisk for 1 more minute.
Divide the batter evenly between the jelly roll pans. Place pans in oven side-by-side and bake for 10-12 minutes or until cake lightly bounces back after pressing in center.
Lay out 2 clean dish towels and lightly dust them with powdered sugar.
When cake has finished baking, remove pans from oven and flip onto towel, peel off parchment paper.
Starting with the short side of cake, roll the cake up in the towel. Let the cake cool completely like that.
Start making the filling by spraying an 8"x8" glass baking dish or 9" pie dish with non-stick spray.
Mix all ingredients for filling in a bowl, then pour into greased dish.
Place in oven and bake at 350°F for 45 minutes. Use a spoon to stir the filling every 15 minutes as it bakes.
Remove filling from oven and let cool for 20 minutes before using.
Gently unroll the cooked cake and spread the filling evenly leaving space around the edges.
Once filled, roll the cake back up.
Using approximately 1/2 cup of cream cheese frosting per cake roll, frost all sides of the cake.
After frosting, coat each with 1 cup of chopped pecans. Cut the ends off of the cake and serve immediately.
*Recipe from Homemade Interest