Pumpkin Cake Roll

By Nanatimesthree

Delicious rolled pumpkin and spice cake with a cream cheese filling

Ingredients

• Just follow the directions.

Preparation

Step 1

Beat 3 eggs on high speed of mixer for five minutes; then gradually beat in 1 cup of sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice.

In a separate small bowl, stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Fold into the pumpkin mixture.

Spread in a greased 15 x 10 x 1 inch pan. Bake at 375 for 15 minutes. Let cool for five minutes.

Using a thin cloth larger than the cake, cover it with powdered sugar, then remove cake from pan and place on top of the powdered cloth. Roll the cake and cloth together as tightly as possible and refrigerate for several hours.

Meanwhile, beat together 1 cup of powdered sugar, 6 ounces of cream cheese, 4 tablespoons of butter, and 1/2 teaspoon vanilla. Beat until smooth.

Unroll the cake, spread the cream cheese mixture over it, and roll the cake back up. Keep chilled. Just before serving, dust the cake with powdered sugar.