Pecan pie is a big deal in my family. It is the one dessert that cannot be skipped at Thanksgiving. No matter how many new things we want to try a pecan pie will be on the menu. Sometimes that means we have 3 or 4 desserts for 6 adults. We’re up to the challenge though! Anyways, as I’ve been cruising Pinterest looking at all of the pumpkin rolls and pecan pies I started wondering if I could make a pecan pie cake roll. Spoiler alert: The answer is yes!

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I’ve made a lot of pumpkin rolls but this was my first time trying a pecan pie roll. No matter what the flavor is a good cake roll starts with a good sponge cake. The first step is whipping the eggs. The fluffiness of the eggs help give it the springiness it needs to be able to roll it up. Next you mix together your flour, baking powder, and salt. I always use Bob’s Red Mill Organic Unbleached White Flour.

It is freshly milled from Organic hard red wheat and it’s not enriched with any additives. This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. It’s perfect for all of your baking needs! Gently fold the dry ingredients into the whipped eggs. Don’t over mix, fold the ingredients together instead of stirring so you don’t deflate the eggs.


  • 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


  1. Preheat oven to 375°F.
  2. Line a greased jelly roll pan with parchment paper.
  3. In a large bowl, beat eggs for 3 minutes.
  4. Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
  5. Stir in water and butter nut flavoring.
  6. .....................................

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