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Nutrition Facts
Serving Size 175 g
(Approx. 10 Servings)
Amount Per Serving
Calories 550 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 16 g 80%
Trans Fat 1.0 g
Cholesterol 75 mg 25%
Sodium 820 mg 34%
Total Carbohydrate 72 g 24%
Dietary Fiber 3 g 12%
Sugars 50 g
Protein 8 g
Vitamin A 15% Iron 40%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Log with Cream Cheese Buttercream
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 cup(s) H-E-B Select Ingreidents Pumpkin Spice Baking Mix
1 1/2 Tsp kosher salt, divided use
1 cup(s) brown sugar
2 Tsp baking powder
3 large eggs
1 1/4 cup(s) whole milk
2 Tbsp grapeseed oil
2 Tsp vanilla extract, divided use
16 Oz cream cheese, softened at room temperature
4 Oz unsalted butter, softened at room temperature
1 cup(s) powdered sugar
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Instructions

1
Preheat oven to 350°F.
2
In a bowl combine pumpkin baking mix, salt, brown sugar, and baking powder. Whisk to combine.
3
In a separate bowl, combine eggs, milk, oil, and vanilla extract and whisk. Add mixture to dry ingredients and whisk until it has the consistency of cake batter.
4
Line a sheet pan with parchment paper and spray with non-stick baking spray.
5
Pour batter on sheet tray and smooth out so it's an even layer.
6
Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely.
7
In a stand mixer, add cream cheese, butter, vanilla extract, salt and powdered sugar. Cream mixture, scraping the sides if needed.
8
With a flat spatula, spread buttercream over cake in an even layer.
9
Use parchment paper to help you slowly roll cake up pulling parchment paper out as you roll until you have a tight spiral.
10
Cover with the parchment paper and refrigerate at least 30 minutes for cake to set.
11
Chef's Note: This recipe is really good when made a day in advance and refrigerated but bring to room temperature before cutting and serving.

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