Pumpkin Pecan Cake Roll

By 11650

jelly roll type of cake

Ingredients

• Cake:
• 3 eggs
• 1 C sugar
• 3/4 C flour
• 3/4 C canned pumpkin
• 1 1/2 t cinnamon
• 1 t baking powder
• 1 t ginger
• 1/2 salt
• 1/2 t nutmeg
• 1 t lemon juice
• 1 C finely chopped pecans
• Filling:
• 1- 8 oz pkg cream cheese, softened
• 1/4 C butter, softened
• 1 C p sugar
• 1/2 t vanilla

Preparation

Step 1

1. Line a greased 10 X 15 baking pan with waxed paper and grease the paper. Set aside.
2. Beat eggs for 5 minutes. Add sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg. Mix well. Add lemon juice. Spread batter in prepared pan. Sprinkle with pecans. bake at 375 degrees for 15 minutes. Cool for 5 minutes.
3. Turn cake onto a kitchen towl dusted with p sugar. gently peel off waxed paper. Roll up cake in towel, jelly roll style, starting with a short side. Cool completely on rack.
4. Combine filling ingredients. Beat until smooth. Unroll cake. Spread filling over cake to within 1/2 inch of edges. roll up again. Place seam side down on platter. Cover and refrigerate for at least 1 hour before serving.