Pumpkin cake roll
Pumpkin cake roll
Ingredients/Components
- cinnamon - 2 tsp
- eggs - 3 item
- vanilla - 1/2 tsp
- granulated sugar - 1 c
- pkg - 2 oz
- butter or margarine - 4 Tbsp
- salt - 1/2 tsp
- flour - 3/4 c
- nutmeg - 1/2 tsp
- baking powder - 1 tsp
- ginger - 1 tsp
- lemon juice - 1 tsp
- finely chopped nuts - 1 c
- pumpkin pie filling - 2/3 c
- Gradually add sugar
How to make pumpkin cake roll:
Beat with a mixer on high speed for 5 minutes the eggs. Gradually add sugar. Stir in pumpkin pie filling and lemon juice. Add flour, baling powder, cinnamon, ginger, nutmeg and salt. Spread in a greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake in 375° oven for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll. Spread filling on top.Filling:1 c. powdered sugar2 (3 oz.) pkg. cream cheese4 Tbsp. butter or margarine1/2 tsp. vanilla Beat together all ingredients until smooth. Reroll. Chill. Makes 8 servings.Recipe categories: Desserts, Cakes, < 15 mins.
Rating:
Related ingredients:
sugar, eggs, brown sugar, water, chocolate chips, white sugar, quick oats, peanut butter creamy or crunchy, jiffy yellow cake mix, deluxe ii lemon supreme
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