Spiced Pumpkin Praline Roll

Ingredients:

• 3 eggs 
• 2/3 cup cannede pumpkin (not pumpkin pie mix)
• 1/2 box Bettt Crocker yellow cake mix (about 1 2/3 cups)
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• About 2 tablespoons powdered sugar
• 4 oz (from 8-oz packege) cream cheese, softened
• 1/2 cup packed brown sugar
• 1 cup  whipping cream
• 1/4 cup chopped pecans, toasted

Directed:

1. Heat oven to 375°F (350°F for dark or nonstick pan). Line 15 x 10 x 1-inch with foil or waxed paper, grease or spray foil or waxed paper.

2. In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. 

Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed, continue beating 1 minutes. Pour into pan, spreading to corners.

3. Bake 10 to 14 minutes or until cake spring back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. 

Carefully remove foil. While hot, carefully roll cake and towel from from narrow end. Cool on cooling rack at least 60 minutes.

4. In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream, beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake, roll up. 

Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoon pecans.Store covered in refrigerator.