pumpkin cake roll
I hope to make this for the holidays this year.
No Image
prep time
20 Min
cook time
15 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- - eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup finely chopped walnuts
- CREAM CHEESE FILLING:
- 6 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- - additional powdered sugar, optional
How To Make pumpkin cake roll
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Step 1In a mixing bowl, beat eggs on high for 5 minutes.
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Step 2Gradually beat in sugar until thick and lemon-colored.
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Step 3Add pumpkin and lemon juice.
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Step 4Combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
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Step 5Grease a 15-in. x 10-in.x 1-in. baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
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Step 6Bake at 375°F for 15 minutes or until the cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
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Step 7Meanwhile, in a mixing bowl, beat cream cheese, sugar, butter and vanilla until fluffy.
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Step 8Carefully unroll the cake. Spread filling over cake to within 1 inch of edges.
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Step 9Roll up again. Cover and chill until serving.
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Step 10Dust with powdered sugar if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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