Pumpkin Cake Roll

Pumpkin Cake Roll

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Vicki Butts (lazyme)

By
@lazyme5909

I hope to make this for the holidays this year.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8-10
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • ·
    eggs
  • 1 c
    sugar
  • 2/3 c
    canned pumpkin
  • 1 tsp
    lemon juice
  • 3/4 c
    all purpose flour
  • 2 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground nutmeg
  • 1 c
    finely chopped walnuts
  • CREAM CHEESE FILLING:

  • 6 oz
    cream cheese, softened
  • 1 c
    powdered sugar
  • 1/4 c
    butter, softened
  • 1/2 tsp
    vanilla extract
  • ·
    additional powdered sugar, optional

How to Make Pumpkin Cake Roll

Step-by-Step

  1. In a mixing bowl, beat eggs on high for 5 minutes.
  2. Gradually beat in sugar until thick and lemon-colored.
  3. Add pumpkin and lemon juice.
  4. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
  5. Grease 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.
  6. Bake 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.
  7. Meanwhile, in a mixing bowl, beat cream cheese, sugar, butter and vanilla until fluffy.
  8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges.
  9. Roll up again. Cover and chill until serving.
  10. Dust with powdered sugar if desired.

Printable Recipe Card

About Pumpkin Cake Roll

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American



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