Pumpkin cake roll
Pumpkin cake roll
Ingredients/Components
- sugar - 1 c
- cinnamon - 2 tsp
- eggs - 3 item
- vanilla - 1/2 tsp
- salt - 1/2 tsp
- flour - 3/4 c
- butter
- nutmeg - 1/2 tsp
- baking powder - 1 tsp
- pumpkin - 2/3 c
- powdered sugar - 1 c
- ginger - 1 tsp
- lemon juice - 1 tsp
- Philadelphia cream cheese - 6 oz
- nuts if desired - 1 item
- ground nuts - 1 item
How to make pumpkin cake roll:
Filling:4 Tbsp. butter1 c. powdered sugar6 oz. Philadelphia cream cheese1/2 tsp. vanilla nuts (if desired) Mix dry ingredients and set aside. Beat eggs on high speed 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Fold in dry ingredients with spoon.Grease and lightly flour 15 x 10 x 1-inch jelly roll pan. Pour batter into pan and bake 15 minutes at 375°. Sprinkle linen dish towel with powdered sugar. Go around edges of cake with knife and turn out on dish cloth; roll up and let cool. Unroll cake. Spread filling evenly and re-roll.
Recipe categories: Desserts, Cakes, < 15 mins.
Rating:
Related ingredients:
pkg, flour, butter, sifted flour, oleo, yellow cake mix, box chocolate cake mix, large white cake mix, can crushed pineapple include juice
You may be interested in these recipes: