Pumpkin Cake Roll with Cream Cheese Filling

1
Pat Long

By
@cpatlong

This recipe appeared in an article in the Springfield, OH News-Sun newspaper on December 11, 1980 and was offered by a Mrs. Ellen Rhodeback of Enon, OH. I still have the crispy and yellowed original article cut out of the newspaper, but I thought it was time to type it up, so why not share it with everyone? I have made this over several holiday seasons, and it really is a hit. She says that fresh or canned pumpkin can be used in this recipe. These can be made ahead, frozen, and thawed in the refrigerator in a few hours. Thank you, Mrs. Rhodeback, wherever you are!

Rating:

☆☆☆☆☆ 0 votes

Prep:
30 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • FOR THE CAKE:

  • 3
    eggs
  • 1 c
    sugar
  • 2/3 c
    pumpkin
  • 1 tsp
    lemon juice
  • 3/4 c
    flour
  • 1 tsp
    baking powder
  • 2 tsp
    cinnamon
  • 1 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    salt
  • 1 c
    finely chopped walnuts
  • FOR THE FILLING:

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

How to Make Pumpkin Cake Roll with Cream Cheese Filling

Step-by-Step

  1. Mix dry ingredients and set aside.
  2. Beat the eggs at high speed for 5 minutes.
  3. Gradually beat in sugar.
  4. Stir in pumpkin and lemon juice. Orange juice can be substituted for the lemon juice if necessary.
  5. Fold dry ingredients into the pumpkin mix, making certain all the flour is stirred in well, otherwise the cake will have holes in it.
  6. Grease and flour a 15 1/2" x 10 1/2" x 2 1/2" jelly roll pan and pour batter into the pan.

    TIP: Line the jelly roll pan with waxed paper before pouring the batter in. This makes for easier removal once it's finished baking and easier flipping in Step 9.
  7. Top with 1 cup of finely chopped walnuts.
  8. Bake at 375 degrees for 15 minutes.
  9. Flip the cake onto a towel sprinkled with powdered sugar.
  10. If you used waxed paper to line the pan, peel it off, then starting at a narrow end of the cake, roll the towel and cake together, pressing lightly as you roll. Let it rest on a cooling rack for 1 1/2 hours.
  11. Make the filling using the recipe above.
  12. After it has cooled completely, unroll the cake, remove the towel, spread the filling over the cake, then roll it up again, then chill.

Printable Recipe Card

About Pumpkin Cake Roll with Cream Cheese Filling

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




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