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Everyday Recipes
Everyday Recipes

Pumpkin Dulce de Leche Roll

Pumpkin Dulce de Leche Roll
20 min
11 min
12 servings
Key Ingredients
An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
A can of Dulce de Leche featuring the La Lechera logo and a square slice of flan drizzled with caramel.
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can


Make It

Step 1
Preheat oven to 375° F. Line 15 x 10-inch rimmed baking sheet with parchment paper. Spray paper with nonstick cooking spray. Lay out a clean kitchen towel that is larger than the baking sheet; sprinkle with powdered sugar.
Step 2
Sift flour, baking powder, baking soda, cinnamon, nutmeg and cloves in small bowl; stir in salt. Beat eggs and granulated sugar in large mixer bowl on medium speed until thick and creamy. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Step 3
Bake for 11 to 14 minutes or until top of cake springs back when pressed. Invert cake onto towel, carefully peel off parchment paper and roll cake in towel starting from the narrow end. Cool completely on wire rack for 4 hours.
Step 4
Carefully unroll cake from towel; cut off rough borders with a sharp serrated knife. Microwave dulce de leche in a small bowl until it is a thick, pourable consistency. Spread gently and evenly with a spatula. Roll cake without towel and place on a serving platter. Cover with plastic wrap; refrigerate for 1 hour. Before serving, dust with additional powdered sugar, if desired.

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