Pumpkin cake roll

Pumpkin cake roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 1/2 tsp
• chopped pecans - 1 c
• pkg - 2 oz
• salt - 1/2 tsp
• flour - 3/4 c
• butter - 4 Tbsp
• nutmeg - 1/2 tsp
• baking powder - 1 tsp
• pumpkin - 2/3 c
• powdered sugar
• lemon juice - 1 tsp
• ground ginger - 1 tsp

How to make pumpkin cake roll:

Cream Cheese Filling:1 c. powdered sugar4 Tbsp. butter1/2 tsp. vanilla2 (3 oz.) pkg. cream cheese Mix together flour, cinnamon, nutmeg, baking powder, ginger and salt. Beat eggs on high for 5 minutes. Blend in sugar, pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. Spread into greased and floured, shallow, long pan, 11 x 14-inch. Top with chopped pecans. Bake at 375° for 15 minutes.

When done, turn out on towel sprinkled with confectioners sugar. Roll, end to end, towel and cake together. Let cool.

Beat cream cheese, butter and vanilla until smooth, adding sugar. Spread on cooled pumpkin roll. Roll (without towel). Chill. Slice and serve. Keeps well in refrigerator. Keep wrapped in plastic wrap.

Recipe categories: Desserts, Cakes, < 15 mins.