Pumpkin Cake Roll
- 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
In a mixing bowl beat eggs. Gradually add sugar. Stir in pumpkin and mix
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.