PUMPKIN ROLL CAKE

PUMPKIN ROLL CAKE
PUMPKIN ROLL CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    Cup Powdered Sugar (to sprinkle on towel)

  • 3/4

    Cup flour

  • 1/2

    teas. baking powder

  • 1/2

    teas ground cloves

  • 3

    Lg. eggs

  • 2/3

    Cup pumpkin - canned

  • 1

    Pkg 8 oz Cream cheese

  • 6

    Tbls Butter/Margarine - softened

  • 1/4

    Cup Powdered Sugar (optional)

  • 1/2

    teas. baking soda

  • 1/2

    teas. ground cinnamon

  • 1/2

    teas. salt

  • 1

    Cup granulated sugar

  • 1

    Cup chopped walnuts (optional)

  • 1

    cup powdered sugar -sifted

  • 1

    teas. vanilla

Directions

Preheat oven to 375. Grease 15×10 jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake 13–15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with the narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla extract in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mix over cake. Reroll cake. wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired

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