Prep Time 30m
Cook Time 15m
Ready Time 195m
Yield 9


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (17.28 oz.) Pillsbury™ Pumpkin Caramel Delight
  • 1/2 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs, separated
  • 1/4 cup powdered sugar
  • 1 cup frozen whipped topping, thawed
Preparation Directions
  • Step 1Heat oven to 375°F. Spray bottom of a 13 x 9-inch pan with no-stick cooking spray. Line pan with wax or parchment paper. Spray paper liner with no-stick cooking spray.
  • Step 2Blend cake mix, water, oil and 3 egg yolks in medium bowl, using a spoon, for 50 to 75 strokes or until mix is blended. Using an electric mixer, beat egg whites until stiff peaks form. Gently fold into cake batter. Spread evenly in prepared pan.
  • Step 3Bake 11 to 15 minutes or until toothpick inserted in center comes out clean. Sift powdered sugar onto clean towel. Run a knife or spatula around edge of cake. Immediately invert cake on top of powdered sugar on towel. Carefully peel off paper. Roll up cake with towel from narrow end. Cool completely on wire rack.
  • Step 4Stir together the two cream cheese filling pouches and whipped topping until blended. Unroll cake. Spread filling evenly over cake. Re-roll. Cover loosely with foil. Refrigerate 2 hours or overnight. Sprinkle cake with almonds and drizzle with caramel, just before serving.
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