Pumpkin Roll with Toffee Cream Filling and Caramel Sauce
Servings Per Recipe: 12 Calories: 428.7
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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 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?
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!
I finally found it!!!! I have been looking for a Pumpkin Roll recipe that would rival the one that I got from a very upscale restaurant. I moved and misplaced the recipe - I was just sick about it. Then I discovered this recipe and decided to give it a try. I'm so glad that I did!! It is incredible!! Just like the one that I used to make!! This is an absolute family favorite - something that I must make several times in the fall. I had no problems whatsoever making this pumpkin roll. I did use a couple of other review suggestions but other than that I followed the recipe to the letter. Excellent!!!
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