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Pumpkin cake roll

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Ingredients/Components

butter, softened - 4 Tbsp
sugar - 1 c
cinnamon - 1 tsp
eggs - 3 item
vanilla - 1/2 tsp
chopped pecans - 1 c
salt - 1/2 tsp
nutmeg - 1/2 tsp
pumpkin - 2/3 c
powdered sugar
ginger - 1 tsp
lemon juice - 1 tsp
cream cheese, softened - 6 8

How to make pumpkin cake roll:

Filling:1 c. powdered sugar4 Tbsp. butter, softened6 to 8 oz. cream cheese, softened1/2 tsp. vanilla Beat eggs at high speed for 3 minutes. Gradually add 1 cup sugar. Beat. Stir in pumpkin and lemon juice. Add flour, ginger, cinnamon, nutmeg and salt. Mix well. Spread into a waxed paper-line 10 x 15 x 1-inch jelly roll pan. Spread chopped nuts over mixture. Bake for 15 minutes at 375°. Turn out on towel sprinkled with powdered sugar. Start at one end and roll cake and towel like jelly roll. Cool; unroll while slightly warm. Spread filling and re-roll. Chill. Serve with whipped cream and nuts on top.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

3.2

Average rating: 3.2, total votes: 6

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