Minnesota Cooking: Muffin Roll Up -Blueberry Muffin Mix Filled With Pie Filling
Using Muffin Mix Worked Great
I followed the instructions on the box to mix my muffin mix. I used two eggs, 1/4 cup of oil and the muffin mix and one heavy teaspoon of Vanilla Extract. As I started to stir, I realized that I had forgotten to put 3/4 cup of water in, so I added it then.
The mixture, according to the box, would be lumpy. Well. I had no lumps, whatsoever. It was smooth and creamy. I had my jelly roll pan ready with a piece of wax paper in it. My oven was on 350, but then I changed the temperature to 375.
I poured the mixture into the lined jelly roll pan and smoothed the mixture to the corners of the pan. I opened the can of blueberries and drained and rinsed them. My husband joked that I should place the blueberries on the muffin mix in a pattern of smiley faces. The first blueberries went on like a face, then I grew tired of that and just plopped them on in metered measure in equal distances apart.
Into the oven it went. 15 minutes or until you can poke it with your finger and it springs back. I tested it with my finger at about 14 minutes and it was a light golden brown color and it was springy, so I removed it from the oven.
Timer Done - Out of the Oven
Well. You are supposed to have a cloth towel ready with powdered sugar to invert your cake on. I did prepare a towel and was ready, but then I changed my mind.
Yeah. I did. I changed my mind. Instead of flipping the cake over onto a towel, I simply laid the towel on top of my cake pan, then took a cutting board and laid it on top of the paper towel. Then, I grabbed the edges of the board and the jelly roll pan and flipped them over, together.
Then. I slowly removed the waxed paper. It was sort of warm and melted and came off the cake quite readily. I tossed the waxed paper into the trash, as I was now done with it.
The Finished Filled Muffin Roll
Death by Blueberry Filled Muffin Roll
There Are a Few Steps to Discuss
After you remove the wax paper, your cake is now laying on the towel. You must roll it and let it cool briefly while you prepare your filling. So, using the sugared towel, roll the cake onto itself, and keep the towel on it. The towel will be rolled inside of your cake. -- It sounds gross, but the towel is clean, but a word of warning: the blueberry mix will stain your towel purple, so unless you have a way to remove the stain, you'll have a spotted towel when you are done.
That's just life.
Rolling Your Filled Cake
As you cover your baked cake with a layer of cream cheese and then cover the cream cheese with a layer of blueberry pie filling, make sure you get the cream cheese to the edge of your cake and then make sure that the pie filling is spread evenly.
Place your decorative plate under the end of the cake furthest away from you and begin rolling the cake onto itself, rolling it toward the plate. Do not include the towel, but use it to roll your cake forward. The cream cheese and filling will bind itself to the next layer of cake. When you get to the end of your towel, your filled roll should roll onto the decorative plate.
Because you have planned it that way. Then, it is on the plate and you don't have to worry about moving it. It is already where it needs to be.
See the Layers
Baking the Cake Mix
List of Ingredients
- 1 box Betty Crocker Wild Blueberry Muffin Mi
- 2 eggs
- 1/4 cup oil
- 3/4 cup water
- 12 ounces Whipped Cream Cheese
- 8 ounces Blueberry flavored cream cheese
- 1 cup powdered sugar
- 6 tablespoons Butter
- 1 tablespoon Vanilla
- 1 22 ounce can Blueberry Pie Filling
- Line jelly roll pan with wax paper. Mix eggs, water, oil, and muffin mix together. Place on waxed paper in jelly roll pan. Place in oven. Bake 375 degrees for 15 minutes.
- Remove cake when cake springs to touch. Place towel over cake, place cutting board over towel. Flip cake over. Remove waxed paper. Roll cake into towel. Place on cooling rack while you prepare cream cheese filling.
- Unroll cake. Place cream cheese on cake. Then, place blueberry pie filling on cream cheese. Place plate under end of towel. Start to roll cake over filling. Roll until it rolls onto the plate.
- Cover rolled cake with plastic wrap and place in refrigerator. If all goes well, the cream cheese and the butters will become firm. Then, you can slice the cake into thin slices, so that each slice looks like a pinwheel and serve to your guests.
Place Decorative Plate Under End of Towel
Use Natural Leverage to Help You
Using the towel to lift and roll the filled cake makes it very easy to control your cake. Lift end of towel and guide your cake in a somersault fashion towards the plate.
Pie Filling on Top of Cream Cheese Mixture
|Serving size: 1 slice|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 2 g||10%|
|Carbohydrates 41 g||14%|
|Sugar 26 g|
|Protein 3 g||6%|
|Cholesterol 30 mg||10%|
|Sodium 290 mg||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I have to make this dessert later in the week for my dish to pass for Thanksgiving at my in-laws house. I had to make it once before so my husband can taste test it and determine its edibility. Who knows. Maybe it is not as good as it looks.
My personal opinion is that it should be fairly good.
Spreading the Cream Cheese Mixture
Jelly Roll Video
I did find a jelly roll video for you to follow. I did not grease my pan first. I did use wax paper. I didn't grease or flour my wax paper.
I used pie filling instead of jelly. I used 2 eggs instead. I only mixed my eggs with a fork until they were broken.