roll on harvest pumpkin cake

Name: Roll on harvest pumpkin cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3/4 cup(s) all purpose flour; 1 cup(s) sugar; 1 teaspoon(s) baking soda; 2 teaspoon(s) pumpkin pie spice; 1 cup(s) pumpkin puree; 3 - eggs; 1 cup(s) plus 2 tbsp powdered sugar divided; 1 - 8 oz pkg reduced-fat cream cheese, softened; 1/2 stick(s) butter, softened; 1 teaspoon(s) vanilla

(1 RATING)

34 Pinches

sherry monfils

worcester, MA

Updated on Sep 25, 2013

Perfect for the fall with the pumpkin flavoring and the creamy cream cheese and sweetened w/ sugar, it's a cinch to make...just roll on up and voila!

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prep time 15 Min

cook time 15 Min

method ---

yield 8-10 serving(s)

Ingredients

3/4 cup all purpose flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 - eggs
1 cup plus 2 tbsp powdered sugar divided
1 - 8 oz pkg reduced-fat cream cheese, softened
1/2 stick butter, softened
1 teaspoon vanilla

How To Make roll on harvest pumpkin cake

Step 1

Heat oven to 375. Lightly spray a rimmed 10" x 15" baking sheet w/ cooking spray. In lg bowl, combine flour, sugar, baking soda, and pumpkin pie spice.

Step 2

Stir in pumpkin puree and eggs. Mix well. Pour mix onto baking sheet, spreading it out evenly. Bake about 15 mins, or until a toothpick inserted in center comes out clean.
Step 3

Invert onto a clean kitchen towel. Sprinkle w/ 2 tbsp powdered sugar. Roll up, jelly-roll style, starting from the short end. Let cool. In bowl, beat cream cheese, butter, vanilla and remaining powdered sugar until smooth. Unroll cake gently. Spread cream cheese mix onto cake and gently re-roll w/out towel. Refrigerate until serving. Cut into slices.
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