Pumpkin Cake Roll

Photo by Aubrey F.

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Ingredients

  • Ingredients

  • 3 eggs

  • 3/4 cup sugar

  • 2/3 cup canned pumpkin

  • 1/2 teaspoon almond extract

  • 3/4 cup all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1 tablespoon plus 1 cup confectioners' sugar, divided

  • 6 ounces reduced-fat cream cheese, cubed

  • 1 teaspoon butter

  • 1/2 teaspoon vanilla extract

Directions

Directions Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.

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