Recipe by Jenny Hensley
"This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!"
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1 1/2 teaspoons
1 1/4 teaspoons
packed light brown sugar
solid pack pumpkin puree
confectioners' sugar for dusting
heavy whipping cream
crushed toffee candy
1 (16 ounce) jar
caramel ice cream topping, warmed
crushed toffee candy
I made this cake once, and ever since my husband's family demands it at every autumn gathering. The only thing I changed is that I think it needs a lot more rum. Before adding the whipped cream filling, I brush the interior side of the cake with rum (enough to soak through a little but not so much to make the whole cake soggy). I also add more rum to the filling. As other reviewers have mentioned, I too had a hard time finding toffee (without chocolate) so I used Werther's Originals.
As a tip, if you are baking and you recipe calls for just a little bit of alcohol (such as this one), you can usually go to a well stocked liquer or party store and buy the mini airplane bottles for $1-$3. It is so much more reasonable than buying a $40 of alcohol that you won't use for a couple of tablespoons!
Very difficult to make. But if you're a good baker, maybe it's easy for you.
This is a really awesome recipe. I love it. Two comments, though. One, it seems like you ought to roll it from the short end, not the long end (but I used the long end, anyway, for more servings). And I just threw all 10 tbsp of toffee into the whipped cream and was done with it. Who'd know?
Bravo. Delicious and Magnifique!! Never would have known it was this easy if I hadn't found it here!! Gotta try this!! I did find the gelatin mixed with the rum part was a bit tricky, and I boshed that a bit, so I added whip cream from a container and an extra tablespoon of the rum to cover my mistake...no problems, it worked great! I'm making this again at Christmas for a party and I am going to omit the gelatin part altogether and save the hassle, since no one even noticed anyway and everyone loved it last time. It's a keeper!!! Thanks!
I thought it would take time to make this recipe by the way, I had to send my hubby out for a missing ingredient too and was cutting it close to when it should be done, so when I finally was able to begin, I was amazed at how fast I was able to put this together. Looks like a lot of work, soooo easy though!! forgot to brush the cake with rum too like someone suggested, I think that will be great! I will have to write it into the recipe so I won't forget. the cake part...must use cake flour...it's so flexable. Otherwise it will definately break when rolling. Yummo!
This was the best pumpkin roll that I've prepared. I made it for Thanksgiving last year, and it was a hit. You can bet it will be on the dessert table again this year.
This is totally awesome. I have made it twice since finding it and have received nothing but raves about it.
This was a huge hit at Christmas. It was actually my first attempt at a pumpkin roll, so I was worried on how it would turn out. I used (greased)wax paper on the jelly roll pan before I baked it. This seemed to help get the roll off the pan much faster onto the towel. As for the taste, I personally thought it was a little too decadent. Next time I might cut back on the toffee pieces. But, that being said, everyone else loved it! It was an instant hit and people were begging to take some home with them!
This was a great recipe and was a huge hit with everyone that tasted it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Roll with Toffee Cream Filling and Caramel Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 160
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