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
- chopped nuts - 1 c
- flour - 3/4 c
- nutmeg - 1/2 tsp
- baking powder - 1 tsp
- pumpkin - 2/3 c
- powdered sugar
- ginger - 1 tsp
- margarine - 4 Tbsp
- lemon juice - 1 tsp
- each pkg - 2 oz
How to make pumpkin cake roll:
Filling:1 c. powdered sugar2 (3 oz. each) pkg. cream cheese4 Tbsp. margarine1/2 tsp. vanilla Beat eggs 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in greased and floured 15 1/2 x 10 1/2 x 2-inch pan. Top with finely chopped nuts. Bake in preheated 375° oven for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting with narrow end, roll towel and cake together. Cool.Combine powdered sugar, cream cheese, margarine and vanilla. Beat smooth. Unroll cake. Remove towel and spread filling over cake. Re-roll and chill.
Recipe categories: Desserts, Cakes, < 15 mins.
Rating:
Related ingredients:
butter, softened, sugar, cream cheese, eggs, melted butter, yellow cake mix, fresh peaches, strawberry cake mix, butter 2 sticks, softened
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