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Pumpkin cake roll

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Ingredients/Components

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

How to make pumpkin cake roll:

Filling:1 (8 oz.) pkg. cream cheese1 c. powdered sugar4 Tbsp. margarine1/2 tsp. vanilla In mixing bowl, beat eggs 5 minutes on high. Continue beating and gradually add sugar. Blend in pumpkin and lemon juice. Combine dry ingredients and fold into pumpkin mixture; fold in nuts, if desired. Spread into greased and floured 15 x 10 x 1-inch jelly roll pan. Bake 15 to 20 minutes in a 325° oven. Remove from oven and turn onto dish towel sprinkled with powdered sugar. Roll cake in towel and cool.

Filling: Combine all ingredients and beat until smooth. When cake is completely cool, unroll towel and remove. Spread filling over cake and re-roll. Chill. Slice to serve.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

3.4

Average rating: 3.4, total votes: 8

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