pumpkin rolls
My Tupperware Lady shared this recipe with me 25 years ago. It's been a holiday dessert ever since. Don't be afraid of rolling the cake up in the towel. It's easy and worth it! Cut them into thinner slices and spiral them on a round platter. Great presentation and wonderful food gift, plate and all.
prep time
25 Min
cook time
15 Min
method
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yield
10-12 serving(s)
Ingredients
- PUMPKIN CAKE
- 3 - eggs, beaten
- 1 cup sugar
- 2/3 cup pumpkin filling (16 oz can makes 3 rolls)
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 cup flour
- FILLING
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 2 tablespoons butter, softened
- 1 cup powdered sugar, sifted
How To Make pumpkin rolls
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Step 1Beat eggs and sugar in mixer for 5 minutes.
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Step 2Add pumpkin filling and rest of the cake ingredients. Beat an additional 5 minutes.
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Step 3Line greased (shortening) jelly roll pan with greased (butter) wax paper. Pour in pan and bake 15 minutes in 350- degree oven. DO NOT OVER BAKE
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Step 4Filling - Blend all filling ingredients together.
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Step 5While still warm, flip cake onto powdered sugar coated tea towel. Tear off wax paper. Dust top of cake with a little powdered sugar, too. Roll up in tea towel to make one long roll. When cool, unroll and spread with cream cheese filling. Refrigerate before cutting.
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Step 6OPTIONAL: Cinnamon sugared pecans sprinkled on top of the filling before rolling up takes it over the edge!
- 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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Category:
Cakes
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