Real Recipes From Real Home Cooks ®

pumpkin cake roll

(1 rating)
Recipe by
LoriAnn Poland
Martinsville, VA

This is another family favorite recipe I would like to share.... it is easy to do as long as you work carefully and quickly rolling the cake. Anyone can do it.

(1 rating)
yield 8 to 10 one inch slices
prep time 25 Min
cook time 15 Min

Ingredients For pumpkin cake roll

  • CAKE :
  • 3/4 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 2 tsp
    cinnamon powder
  • 1 tsp
    ginger powder
  • sprinkle of salt
  • 3 lg
    whole eggs
  • 1 c
    granulated sugar
  • 2/3 c
    pumpkin puree
  • 1 tsp
    fresh lemon juice
  • 1 c
    nuts , ( i use black walnuts or pecans), chopped fine
  • confectioners sugar
  • 1 c
    confectioners' sugar
  • 2 - 3 oz
    pkg. cream cheese
  • 4 Tbsp
  • 1/2 tsp
    pure vanilla extract

How To Make pumpkin cake roll

  • 1
    Cake : Preheat oven to 375 degree. Prepare 15 x 10 inch cake pan with vegetable shortening and flour.
  • 2
    Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt and set aside. Beat eggs 5 minutes with electric mixer until very thick. Guadually add sugar. Stir in pumpkin and lemon juice.
  • 3
    Mix dry ingredients into pumpkin mixture and spread on a greased and floured 15 x 10 inch pan. Sprinkle top with finely chopped nuts. Bake 15 minutes at 375 degrees. Loosen cake edges and turn out on a towel or wax paper, starting at narrow end, roll the cake and towel together. Cool; unroll and add filling.
  • 4
    Filling : Combine all ingredients and spread over cake. Roll again and sit on serving plate along seam, chill overnight before serving. Dust cake with confectioners' sugar.

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