Pumpkin Roll

By adkgirl

All the flavors of fall are rolled into this delectable dessert. Make this spicy pumpkin cake roll, and use the remaining cake mix to make a quick batch of cupcakes!

Ingredients

• CAKE:
• 3 eggs
• 1 cup sugar
• 1 teaspoon lemon juice
• 2/3 cup pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup confectioner sugar
• FILLING:
• 1 (8-ounces) cream cheese room temp.
• 4 tablespoon butter room temp.
• 1 1/2 teaspoon vanilla
• 3 cup confectioner sugar

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from bing.com

Preparation

Step 1

Spray Pam or lightly grease a 15 x 10 x 1 inch pan and set aside.

Spread out a cotton towel on a flat surface and sift with powdered sugar.

In large bowl, beat eggs for 5 minutes.

If possible, while eggs are beating, combine all dry ingredients but the sugar in another bowl.

Add sugar to the eggs gradually, then stir in pumpkin and lemon juice.

Pour dry ingredients slowly into wet ingredients and stir in thoroughly.

Pour mixture into pan and sprinkle with walnuts.

Bake at 375˚F for up to 15 minutes (important NOT to over-bake! When top is starting to brown and middle is cooked, take it out of oven)

Flip slightly cooled cake over on to towel and roll up.

When completely cooled, unroll cake and spread filling evenly over it.

Roll cake up again and place in wax paper. Refrigerate or freeze.