Pumpkin-Pecan Roulade

• 3/4 cup powdered sugar, divided
• 1 pkg. (16 oz.) angel food cake mix
• 1/2 cup chopped PLANTERS Pecans
• 2 tsp. pumpkin pie spice
• 1/4 tsp. ground cinnamon
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup canned pumpkin
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Spray 15x10x1-inch pan with cooking spray.
3. Line with waxed paper; spray with additional cooking spray.
4. Sprinkle clean kitchen towel with 1/2 cup sugar.
5. Prepare cake batter as directed on package; gently stir in nuts and spices.
6. Pour into prepared pan; spread to form even layer.
7. Bake 30 to 35 min.
8. or until top of cake springs back when touched in center.
9. Immediately invert cake onto prepared towel; remove pan.
10. Carefully peel off paper.
11. Starting at one short end, roll up cake and towel together.
12. Cool completely on wire rack.
13. Unroll cake; remove towel.
14. Beat cream cheese, pumpkin and remaining sugar with mixer until blended; spread onto cake.
15. Reroll cake; wrap in plastic wrap.
16. Refrigerate 1 hour.
17. Serve topped with COOL WHIP.

powdered sugar, angel food cake mix, pecans, pumpkin pie spice, ground cinnamon, philadelphia cream cheese, pumpkin

Taken from www.kraftrecipes.com/recipes/pumpkin-pecan-roulade-168405.aspx (may not work)