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Pumpkin cake roll

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Ingredients/Components

eggs - 3 item
pumpkin - 2/3 c
lemon juice - 1 tsp
nutmeg - 1/2 tsp
finely chopped pecans - 1 c
powdered sugar - 1 item
plain flour - 3/4 c
baking powder - 1 tsp
cinnamon - 2 tsp
ginger - 1 tsp
salt - 1/2 tsp
cream cheese
margarine - 4 Tbsp
vanilla - 1/2 tsp

How to make pumpkin cake roll:

Filling:8 oz. cream cheese1 c. powdered sugar4 Tbsp. margarine1/2 tsp. vanilla Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt. Fold into pumpkin mix. Spread into greased, floured 15 x 10-inch jelly roll pan. Top with nuts. Bake at 375° for 15 minutes. Turn onto towel sprinkled with powdered sugar. Trim edges so it will roll easily. Roll cake and towel together, starting at one end and cool thoroughly.

Combine filling ingredients. Beat until smooth. Unroll cake and spread with filling. Roll up again and wrap with wax paper to hold its shape. Place in plastic bag and refrigerate. Cut into 14 to 15 slices. May be frozen.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

4.4

Average rating: 4.4, total votes: 7

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