Simple gourmet and quite amazingly delicious. This recipe Kim demos often on tv during fall and winter.
15 oz can pumpkin
1 tbsp pumpkin pie spice
8 oz fat free cream cheese
2 tsp vanilla extract
3 tbsp Whey Low Powdered Sugar*, divided
Combine cake mix, pumpkin and pumpkin pie spice in a bowl. Mix well. You will notice the chemical reaction almost immediately. Spread onto large, nonstick baking sheet, sprayed lightly with cooking spray. Bake at 350° for 20 minutes until cake springs back lightly to the touch. Lay a damp linen towel on counter, sprinkled lightly with 2 tsp *Whey Low Powdered Sugar. Go around the edges of the cake with a spatula to make sure it isn't sticking to the pan. Turn the slightly cooled cake onto the prepared towel. Carefully roll up towel with cake in it. Place in refrigerator and let cool.
Meanwhile, blend together cream cheese, remaininng Whey Low Powdered Sugar, and vanilla with electric mixer. When cake has cooled, unroll and spread with the cream cheese mixture. Immediately roll back up (without the towel). Wrap in plastic wrap and refrigerate until ready to serve.
When ready to serve, slice into 16 thick slices.