Pumpkin Giraffe Cream Cheese Roll

Almond White Cake for Giraffe Outline

Ingredients & Supplies needed:

*1 box White Cake mix
*3 Eggs, at room temperature
*1/3 cup Water
*1/4 teaspoon Almond Extract
*1/3 cup Extra Light Olive Oil
*Resealable quart plastic bag or cake decorating bag with a medium Decorating tip
*Parchment Paper, with traced Giraffe Pattern, place tracing side facing down on baking sheet and spray the top of the parchment paper with cooking spray
*Giraffe Paper Pattern, traced onto Parchment Paper

Whisk the White Cake Mix and add the above ingredients and beat until smooth.

Pumpkin Cake Roll Wet Ingredients:

*2/3 cup canned Pumpkin
*3 large eggs
*2 teaspoons Vanilla
*1 cup Sugar

Pumpkin Cake Roll Dry Ingredients:

*3/4 cup All-Purpose Flour
*1/4 teaspoon Sea Salt
*1/2 teaspoon Baking Powder
*1/2 teaspoon Baking Soda
*1 tablespoon Pumpkin Pie Spice

Combine the pumpkin wet and dry ingredients and mix just until smooth.

Cream Cheese Filling:

*1 8 ounce package Cream Cheese, at room temperature
*6 tablespoons Butter, at room temperature
*2 teaspoons Vanilla
*1 cup Powdered Sugar, sifted

Beat the above filling in bowl until smooth.

Place the traced giraffe patterned parchment paper onto a half baking sheet. Using a resealable plastic bag with one of the corners snipped off or cake decorating bag with tip, fill the decorating bag half full of white cake batter and squeeze onto the parchment paper in the outline of each brown/orange spot, leaving the spots open.

Pre-heat the oven to 350*F. Bake for 6 minutes. Remove from oven and allow to cool while you make the pumpkin batter.

When the pumpkin batter is made spread on top of the cooked white cake and bake again for another 15-18 minutes. Remove from oven and allow to cool. Make the cheese cake filling while the pumpkin cake cools.

After making the cheese cake filling, sprinkle powdered sugar to the top of the cool, cooked pumpkin roll and place all the filling onto the middle of the cheese cake roll and spread almost to the edge. Carefully roll up the pumpkin cake length wise into a Swiss roll and wrap in plastic wrap and then foil and freeze for about two hours. Freezing makes for easy cutting, slice into 1/2-1 inch slices.

Servings will depend on the thickness of the slices cut. I cut mine about 3/4 inch, 17 slices.

Pumpkin Roll Recipe adapted from My Baking Addiction

The above picture is a Swiss cake roll recipe that is a smoother texture. You can link Here for a similar recipe.

Enjoy,

Lindy