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Pecan Pie Cake Roll Recipe

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This recipe for Pecan Pie Cake Roll, by , is from The Hubler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathleen Odle


3 Eggs
1 cup Sugar
3 tbsp Water , cold
1 cup Bob's Red Mill organic unbleached white all-purpose flour
1 tsp Baking powder
1/4 tsp Salt
1 tsp Butter nut flavoring
2 c Pecans , chopped
1/2 c Confectioner's sugar , for dusting towel

1 c Sugar
1 1/2 c Corn syrup
4 Eggs
1/4 c Butter , melted
1 1/2 tsp Vanilla extract
2 c Pecans , chopped

Preheat oven to 375įF.

Line a greased jelly roll pan with parchment paper.
In a large bowl, beat eggs for 3 minutes.

Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
Stir in water and butter nut flavoring.

Combine dry ingredients and gently fold the mixture into the eggs. Donít over mix, you donít want to deflate the eggs.

Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges donít cook more than the center and crumble when you go to roll the cake.
Bake 13 - 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly. Continue baking the remainder of the time then remove from oven and cool cake in pan for 5 minutes.

Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper.
Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.
Unroll the cake and spread filling evenly over cake leaving a little space around the edges.

Roll the cake back up.

Store in the refrigerator.


Preheat oven to 350įF.

Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.

Use a spoon to stir filling up every 10 minutes.

When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.

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