Pumpkin Cake Roll

Pumpkin Cake Roll
Pumpkin Cake Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 3

    eggs

  • 1

    cup Sugar

  • 2/3

    cup pumpkin; cooked or canned

  • 3/4

    cup biscuit/baking mix

  • 2

    teaspoon Cinnamon

  • 1

    teaspoon pumpkin pie spice

  • 1/2

    teaspoon nutmeg

  • 1

    cup nuts; chopped

  • 6

    oz Cream Cheese; softened

  • 1/2

    cup butter or margarine; softened

  • 1

    cup confectioner's sugar

  • 1

    teaspoon vanilla

Directions

In a mixing bowl beat eggs. Gradually add sugar. Stir in pumpkin and mix well. Combine the biscuit mix, cinnamon, pie spice, and nutmet; add egg mixture and mix well. Line a 15 x 10 x 1 inch pan with waxed paper. Spread batter evening in pan. Sprinkle with nuts. Bake at 375°F for 13 - 15 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Turn cake onto a towel dusted with confectioners' sugar. Remove paper; roll up cake in towel, starting with short side. Cool on a wire rack. For filling, beat cream cheese, sugar, butter and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving.

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