Best Pecan Cake Roll Recipes

PUMPKIN-PECAN CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans., Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

CHERRY PECAN CINNAMON ROLL CAKE - ANNETTE'S

Steps:

• 1. Preheat oven to 350. Combine all the ingredients for the cake except the melted butter. Mix well. Slowly stir in the melted butter until well combined.
• 2. Fold in cherries and pecans but do not over mix at this point.
• 3. Pour batter into a buttered or greased 9x13 cake pan.
• 4. Combine topping ingredients. Drop by spoonfuls evenly on top of cake batter.
• 5. Use a knife to swirl it around.
• 6. Bake for 28-32 minutes. Remove cake from oven.
• 7. While cooling slightly, mix up glaze then pour over warm cake.
• 8. Enjoy!

PECAN CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper and set aside., In a large bowl, beat egg yolks and confectioners' sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). , Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack. , Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners' sugar. Refrigerate leftovers.

PECAN PIE CAKE ROLL

Steps:

• 1. Preheat oven to 375°F.
• 2. Line a greased jelly roll pan with parchment paper.
• 3. In a large bowl, beat eggs for 3 minutes.
• 4. Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
• 5. Stir in water and butter nut flavoring.
• 6. Combine dry ingredients and gently fold the mixture into the eggs. Don't over mix, you don't want to.
• deflate the eggs.
• 7. Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don't cook more than the center and crumble when you go to roll the cake.
• 8. Bake 13 ­ 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly.
• Remove from oven and cool cake in pan for 5 minutes.
• 9. Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper.
• 3. Use a spoon to stir filling up every 10 minutes.
• 10. Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.
• 12. Roll the cake back up.
• 11. Unroll the cake and spread filling evenly over cake leaving a little space around the edges.
• 13. Store in the refrigerator.
• Filling.
• 1. Preheat oven to 350°F.
• 2. Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.
• 4. When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.

BUTTER PECAN CINNAMON ROLL CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
• 2. Combine flour, sugar, baking powder, and salt. Stir and set aside.
• 3. In another mixing bowl combine coffee creamer, vegetable oil, butter, vanilla extract, and eggs. Mix well. Add in the flour mixture. Blend well.
• 4. Pour half of the batter into baking pan and spread evenly.
• 5. Mix the brown sugar and cinnamon together in a small bowl. Sprinkle over the batter. Add the remaining batter and smooth it over the brown sugar mixture. Sprinkle the pecans on top.
• 6. Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
• 7. Prepare the glaze by mixing the powdered sugar and coffee creamer together in a bowl until it is a smooth spreading consistency. As soon as the cake comes out of the oven, pour the glaze over cake and quickly spread it out with a knife. Cool before trying to slice.