Pumpkin Roll Cake

Photo by Gayle F.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 3

    eggs

  • 1

    cup white sugar

  • 2/3

    cup canned pumpkin

  • 1

    teaspoon lemon juice

  • 3/4

    cup all-purpose flour

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • 1

    cup chopped walnuts

  • 6

    ounces cream cheese, softened

  • 1

    cup confectioners' sugar

  • 1/4

    cup butter, softened

  • 1/2

    teaspoon vanilla extract

Directions

1. Preheat oven to 375. 2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. 3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. 4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. 5. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. 6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. 7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. 8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

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