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|2/3 c||pumpkin filling (16 oz can makes 3 rolls)|
|1 tsp||baking soda|
|8 oz||cream cheese, softened|
|2 Tbsp||butter, softened|
|1 c||powdered sugar, sifted|
Plano, TX (pop. 259,841)
Member Since Oct 2010
My Tupperware Lady shared this recipe with me 25 years ago. It's been a holiday dessert ever since. Don't be afraid of rolling the cake up in the towel. It's easy and worth it! Cut them into thinner slices and spiral them on a round platter. Great presentation and wonderful food gift, plate and all.
Beat eggs and sugar in mixer for 5 minutes.
Add pumpkin filling and rest of the cake ingredients. Beat an additional 5 minutes.
Line greased (shortening) jelly roll pan with greased (butter) wax paper. Pour in pan and bake 15 minutes in 350- degree oven. DO NOT OVER BAKE
Filling - Blend all filling ingredients together.
While still warm, flip cake onto powdered sugar coated tea towel. Tear off wax paper. Dust top of cake with a little powdered sugar, too. Roll up in tea towel to make one long roll. When cool, unroll and spread with cream cheese filling. Refrigerate before cutting.
OPTIONAL: Cinnamon sugared pecans sprinkled on top of the filling before rolling up takes it over the edge!