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    You are in: Home / Recipes / Berry and Cream Cheese Mock Pumpkin Roll Recipe
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    Berry and Cream Cheese Mock Pumpkin Roll

    Berry and Cream Cheese Mock Pumpkin Roll. Photo by Donna Luckadoo

    1/1 Photo of Berry and Cream Cheese Mock Pumpkin Roll

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Donna Luckadoo's Note:

    If you like Berries better than Pumpkin, You'll Love this Cake Roll!

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    Ingredients:

    Yield:

    large S ...

    Units: US | Metric

    Cake

    Topping

    Directions:

    1. 1
      Preheat Oven to 350°.
    2. 2
      Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray.
    3. 3
      Mix cake ingredients & pour batter onto the prepared cookie sheet.
    4. 4
      Bake for 20 minutes or until cake is done. Do not over bake cake.
    5. 5
      When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel.
    6. 6
      Roll Cake up into a log and set aside.
    7. 7
      Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake.
    8. 8
      Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again.
    9. 9
      Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour).
    10. 10
      Slice and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Berry and Cream Cheese Mock Pumpkin Roll

    Serving Size: 1 (1001 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 404.6
     
    Calories from Fat 109
    27%
    Total Fat 12.2 g
    18%
    Saturated Fat 6.9 g
    34%
    Cholesterol 123.1 mg
    41%
    Sodium 278.4 mg
    11%
    Total Carbohydrate 67.9 g
    22%
    Dietary Fiber 0.6 g
    2%
    Sugars 51.1 g
    204%
    Protein 6.5 g
    13%

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