These Blueberry Angel Food Cake Rolls made with Angel Food Cake Mix will look so attractive displayed on your favorite platter, guests may hesitate to disturb them. Yet you won't want to resist their delightful taste.
- 1 pkg Duncan Hines® Angel Food Cake Mix
- 1/4 cup confectioner's sugar
- 1 can (21 ounces) Comstock® or Wilderness® Blueberry Pie Filling
- mint leaves for garnish
- Preheat oven to 350 ºF. Line two 15.5 x 10.5 x 1-inch jellyroll pans with aluminum foil.
- Prepare cake mix as directed on package. Divide and spread evenly into pans. Cut through batter with knife or spatula to remove large air bubbles.
- Bake 15 minutes or until set. Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners' sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, starting at short end. Cool completely.
- Unroll cakes. Spread about 1 cup blueberry pie filling to within 1 inch of edges on each cake. Reroll cake only and place seam-side down on serving plate. Dust with 1/4 cup sugar. Garnish with mint leaves, if desired.
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jeanne.gingrich (1 discussion) on Apr 17, 2013 at 12:22 PM
I made this several times and have used different fruit flavors and have never been disappointed. I made it with strawberry pie filling and added fresh strawberries and layered that with cool whip mixed with a little bit of white chocolate pudding mix. This is a family favorite.
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Hazy Mist (1 discussion) on Mar 12, 2013 at 03:51 AM
I made these cake rolls using another famous brand of angel food cake mix, and the cake mix was not enough to fit both of the pans...so you should just pour the whole batter into one pan. Because the cake was so thin, the filling was all that you could taste. The cake sounds better than it actually is. I was so excited before I made it, and even though the cake didn't taste too bad, the filling was just too much. So, if you want to try it, I would make one cake instead of two, and I would not put too much filling inside.
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Cant Bake (1 discussion) on Sep 1, 2012 at 02:18 PM
I don't have the exact pans, mine are a little smaller. Should I just fill them 3/4 full? And, when you roll them up does the towel stay in between or are you just using the towel to help you roll? Thank you for your reply.
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pandfwenzl@comcast.n (1 discussion) on Jul 30, 2012 at 12:51 PM
You can also put your favorite ice cream and roll up and put it in the freezer. It reminds me of when I was kid. We bought ice cream cake rolls all the time
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cupcake craze (1 discussion) on Jul 23, 2012 at 06:40 PM
Can't wait to make this looks delishous
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Kim Wheeler (2 discussions) on Nov 15, 2011 at 05:35 PM
Cannot wait to make this recipe.. you have to have Jelly roll pans right??? I have never made a jelly roll type cake before so this will be the first, I am excited!!!
Comment by: Jeanuine (78 discussions) on Jul 25, 2012 at 01:21 PM
Kim, a jelly roll pan is just the name this pan is referred to most often. It's basically a cookie sheet, but with raised sides.
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ruth minter (2 discussions) on Aug 20, 2011 at 11:00 AM
Instead of aluminum foil use wax paper or parchment paper. I do other
rolls that way. Spray the pan and the paper with PAM or other spray and it
never sticks.
Chocolate Lover
rolls that way. Spray the pan and the paper with PAM or other spray and it
never sticks.
Chocolate Lover
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bakingmummum (5 discussions) on Aug 6, 2011 at 03:42 PM
can you add any kind of coca or chocolate to the mix to make chocolate angel food cake?
Comment by: cathy1204 (no discussions) on Jul 27, 2012 at 09:53 AM
I believe you can...I have always made my jelly roll from scratch and all I have to do is add 1/4 c cocoa for 1 jelly roll sheet. cathy1204
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DeboraHarv (3 discussions) on Jun 17, 2011 at 11:29 AM
We love this cake.. it's very versatile. My favorite is to mix a bit of cream cheese and powdered sugar into whipped cream until it's a thick frosting like like spread, slather it onto the cake and then push thickly sliced fresh strawberries into the cream before rolling it up. A dusting of powdered sugar, a sprig of mint and a few perfect berries on the platter makes a stunning presentation ~ Yummm!
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ChocolateBeans (1 discussion) on Jun 8, 2011 at 02:43 PM
This recipe was a big hit, I am not a huge fan of blueberries and I loved it as well. You may want to spray down the foil before baking, since for non-stick foil it really stuck.
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kcjo (1 discussion) on Feb 24, 2011 at 06:37 PM
Cannot wait to try this recipe. My husband and son loves blueberies.
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meadie (2 discussions) on Oct 19, 2010 at 04:30 AM
Made this for a friends birthday, it was awesome! Fairly easy, and very elegant.
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iclittle (2 discussions) on Dec 21, 2009 at 09:32 PM
I've made this cake many times over the last 10 years of so. It's quick, very easy and so elegant when decorated with mint leaves of edible pansies. It's my favorite "go to" dessert for last minute.
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Duncan68 (1 discussion) on Nov 14, 2009 at 02:48 AM
This sounds great! I plan to try it without the blueberry pie filling. Instead, I plan to spread it with Duncan Hines Creamcheese frosting and sink good quality whole unsweetened frozen blueberries into the frosting before rolling it back up.
Comment by: Lucy D. (no discussions) on Jul 21, 2010 at 01:14 PM
I'm going to try it your way! I like the idea of the good quality whole blueberries! Thank you for the idea.
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Liligs (3 discussions) on Oct 11, 2009 at 03:42 AM
This is a great recipe that will be a favorite from the first time you use it!
I use a simple lemon sauce on the side which brings out the flavor even more.
I use a simple lemon sauce on the side which brings out the flavor even more.
