Name: Pumpkin Orange Cake Roll
Prep time: 15 s
Cook time: 30 s
Total time: 65 s
Yield: 10
Ingredients: 1 package (16 ounces) angel food cake mix; 1 1/3 cups water; 2 1/2 teaspoons grated orange peeldivided; 1 1/4 cups LIBBY'S® 100% Pure Pumpkin; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 cup powdered sugarplus extra for sprinkling; 2 tablespoons red currant jelly (optional)

INGREDIENTS

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1 package (16 ounces) angel food cake mix
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1 1/3 cups water
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2 1/2 teaspoons grated orange peel, divided
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1 1/4 cups LIBBY'S® 100% Pure Pumpkin
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1/2 cup granulated sugar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1/4 cup powdered sugar, plus extra for sprinkling
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2 tablespoons red currant jelly (optional)

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.

LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

MAKE IT

Step 1

Preheat oven to 350° F. Line a 15 x 10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar.

Step 2

Prepare cake mix according to package directions using water and adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.

Step 3

Bake for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Step 4

Combine pumpkin, granulated sugar, cinnamon, vanilla extract and remaining teaspoon orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.