Pumpkin Roll with Toffee Cream Filling and Caramel Sauce Recipe - Allrecipes.com
Pumpkin Roll with Toffee Cream Filling and Caramel Sauce Recipe

Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
  2. In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
  3. Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
  4. Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
  5. To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
  6. Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.
  7. Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2007

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!

 
Most Helpful Critical Review
Nov 22, 2010

Very difficult to make. But if you're a good baker, maybe it's easy for you.

 

28 Ratings

Dec 09, 2008

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!

 
Nov 04, 2005

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?

 
Dec 19, 2002

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.

 
Dec 22, 2009

This is totally awesome. I have made it twice since finding it and have received nothing but raves about it.

 
Jan 01, 2008

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!

 
Dec 19, 2002

This was a great recipe and was a huge hit with everyone that tasted it.

 

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Nutrition

  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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