Create two party desserts with one cake mix! Make this Spiced Pumpkin-Praline Roll, and with the leftover cake mix, make cupcakes (see Planned-Overs, below).
  Serve-With
Flavored coffees, such as almond or vanilla, would make a perfect accompaniment with this dessert.

Planned-Overs
You can use the remaining cake mix (about 2 3/4 cups) for cupcakes by adding 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on the cake mix package for cupcakes.

Tips
Finish the cupcakes by dusting powdered sugar over a doily or stencil.
 
 

3 eggs
3/4 cup canned pumpkin (not pumpkin
   pie mix)
1/4 package Betty Crocker® SuperMoist®
   yellow cake mix (1 cup)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Powdered sugar
1/2 package (8-ounce size) cream cheese,
   softened
1/2 cup packed brown sugar
1 cup whipping (heavy) cream
1/4 cup chopped pecans, toasted*

 

PREP: 25 min; BAKE: 12 min; COOL: 30 min
Makes 10 servings

1. Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease foil or waxed paper.

2. Beat eggs in medium bowl on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in 1 cup cake mix (dry), cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.

3. Bake 8 to 12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

4. Beat cream cheese and brown sugar in medium bowl on high speed until smooth. Gradually beat in whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans.

5. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.

*To toast pecans, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown.

 
  1 Serving: Calories 255 (Calories from Fat 145); Fat 16g (Saturated 9g); Cholesterol 105mg; Sodium 150mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 4g
%Daily Value: Vitamin A 52%; Vitamin C 0%; Calcium 6%; Iron 6%
Diet Exchanges: 1 1/2 Starch, 3 Fat

®Reg. T.M. of General Mills, Inc.