Cheese Filled Pumpkin Roll Cake
A delicious switch up for the traditional roll cake.
- 1 cup sugar
- 3 eggs
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup mashed cooked pumpkin
- 2 tbsp sifted powdered sugar
- 1 (8 oz) cream cheese (softened)
- 1 cup sifted powdered sugar
- 2 tbsp butter (softened)
- 1 tsp vanilla
- 1/2 cup chopped walnuts (optional)
Spray 15 x 10 x 1 inch baking pan and line with parchment paper. Spray the paper as well.
In a large mixing bowl beat sugar, eggs, flour, baking soda, cinnamon and salt until smooth. Beat 1 minute and stir in pumpkin. Spread batter evenly and bake 12 - 14 minutes or until cake springs back.
Turn out cake onto a clean linen towel sprinkled with powdered sugar. Carefully remove wax paper from cake. Starting at narrow end and roll up towel and cake together. Cool completely.
Meanwhile prepare filling. Mix well all but nuts. Stir in nuts gently. Unroll cake and spread filling evenly. Roll up and transfer to platter. Cove and refrigerate until serving time.
Preheat 350 degree - Bake 12 minutes