Everyone likes to do Pumpkin Rolls this time of year. Wherever you look there's that orange pumpkin roll staring back at you. I like to change things up a little and make Apple Cake Rolls. Made the same way as the pumpkin Swiss rolls but a lot lighter and absolutely delicious!
Apple Swiss Roll
6 large eggs
1 super moist vanilla cake mix
1 teaspoon apple pie spice
1/2 cup whole milk
1/4 cup vegetable oil
1/2 cup powdered sugar, divided
Preheat oven to 375 degrees. Line two 9 x 13-inch baking pans with parchment paper.
In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, apple pie spice, milk, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute. Spread half of the batter into each of the two pans.
Bake for 12-14 minutes until the tops of the cakes begin to brown. To tell if the cake is done, press a finger on top of the cake. It will spring back.
While the cakes are baking, sprinkle 1/2 cup powdered sugar over 2 clean lint-free very lightly damp kitchen towels (1/4 cup on each).
Remove cakes from oven and immediately flip each one onto each kitchen towel. Peel away parchment paper. While cake is still hot, carefully roll up each cake inside the damp towel from narrow end. Allow cakes to cool completely while still wrapped in damp towels.
Apple & Cream Cheese Filling
4 large Granny Smith Apples, peeled and cut into 1/4-inch cubes
2 tablespoons lemon juice
4 tablespoons butter, room temperature
3/4 cup brown sugar
1 1/2 teaspoons apple pie spice
8 oz. cream cheese, softened
1/4 cup sugar
8 oz. frozen whipped topping, thawed
Toss apple pieces with lemon juice and set aside.
In a skillet, melt butter over medium heat. Add brown sugar. Stir constantly until it begins to dissolve. Add apples and apple pie spice and toss to coat. Continue to stir until sugar completely dissolves. Reduce heat to low and let apples simmer for 4-6 minutes, stirring occasionally. Cook until tender and the liquid thickens.
Remove apples from heat and pour them into a fine mesh strainer or colander set over a bowl so you can reserve the liquid. Allow apples to drain and cool for 15 minutes.
With an electric mixer beat the softened until light and fluffy. Beat in the sugar and the liquid drained from the cooked apples. Mix until sugar dissolves. Add the whipped topping and beat until fully incorporated.
Carefully Unroll cooled cakes. Spread half of the cream cheese fluff over each cake. Equally divide the apples and spread them over the cakes.
Roll cakes back up into logs. Sprinkle cakes with powdered sugar. Cut cake into 8 slices and serve!
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