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Pumpkin cake roll

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Ingredients/Components

sugar - 1 c
cinnamon - 2 tsp
eggs - 3 item
vanilla - 1 tsp
salt - 1/2 tsp
flour - 3/4 c
nutmeg - 1/2 tsp
baking powder - 1 tsp
nuts - 1 c
powdered sugar - 1 item
ginger - 1 tsp
canned pumpkin - 3/4 c
lemon juice - 1 tsp
softened butter or margarine - 1/4 c
cream cheese, softened

How to make pumpkin cake roll:

Filling:8 oz. cream cheese, softened1/4 c. softened butter or margarine1 c. powdered sugar1 tsp. vanilla Beat eggs with mixer for 2 to 3 minutes. Add sugar, pumpkin and lemon juice and beat well. Add dry ingredients and mix well. Pour into greased and floured jelly roll pan. Top with nuts. Bake for 12 to 15 minutes at 375°. Sprinkle a clean, terry towel with powdered sugar and immediately turn cake onto towel. Roll cake and towel up and let cool. Unroll cake and spread with prepared filling, then roll up again without towel. Wrap with plastic wrap and keep refrigerated.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

4.2

Average rating: 4.2, total votes: 9

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butter, softened, sugar, cinnamon, eggs, pkg, vanilla extract