Pumpkin Spice Latte Cake

A major disaster occurred while making this cake. Watch how I fixed it!

INGREDIENTS:
For the Cake
1 box yellow cake mix
2/3 cup canned pumpkin
1/2 cup buttermilk
1/3 cup vegetable oil
4 eggs
1 TBSP pumpkin spice

For the Filling
8 oz softened cream cheese
1 cup confectioners sugar, sifted
1 TBSP vanilla (I like to use vanilla paste, and this is my favorite brand: https://amzn.to/4255dvi)
1TBSP espresso powder
1 TBSP whole milk

Method:
Preheat oven to 350℉
Add all the cake ingredients to the bowl of a stand mixer.
Beat until thoroughly mixed, scraping down the sides as necessary, for about 2 minutes
Line a sheet pan with parchment.
Pour cake batter into sheet pan and spread evenly.
Bake for 15 minutes or until the center bounces back when touched
Remove cake from oven, and turn out onto a clean dish towel.
Remove parchment.
Roll cake in the dishtowel and cool for 30 minutes.
While the cake is cooling, prepare the filling by whipping all ingredients together.
Unroll the cooled cake and spread filling over it.
Roll it back up.
Place on a serving dish, seam side down.
Chill and serve.

IF THE CAKE CRACKS, as it did in the video, you can prepare another batch of the filling, WITHOUT the milk, and use it to frost the outside of the cake. Garnish with toasted walnuts.

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