pumpkin cake roll with cream cheese filling
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!
prep time
30 Min
cook time
15 Min
method
Bake
yield
Ingredients
- FOR THE CAKE:
- 3 - eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped walnuts
- FOR THE FILLING:
- 1 cup powdered sugar
- 6 ounces cream cheese, softened
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
How To Make pumpkin cake roll with cream cheese filling
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Step 1Mix dry ingredients and set aside.
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Step 2Beat the eggs at high speed for 5 minutes.
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Step 3Gradually beat in sugar.
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Step 4Stir in pumpkin and lemon juice. Orange juice can be substituted for the lemon juice if necessary.
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Step 5Fold dry ingredients into the pumpkin mix, making certain all the flour is stirred in well, otherwise the cake will have holes in it.
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Step 6Grease 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.
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Step 7Top with 1 cup of finely chopped walnuts.
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Step 8Bake at 375 degrees for 15 minutes.
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Step 9Flip the cake onto a towel sprinkled with powdered sugar.
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Step 10If 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.
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Step 11Make the filling using the recipe above.
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Step 12After it has cooled completely, unroll the cake, remove the towel, spread the filling over the cake, then roll it up again, then chill.
- 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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