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Pumpkin Cake Roll

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Ingredients

  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin
  • 1/2 tsp almond extract
  • 3/4 cup flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1 tbsp plus 1 cup confectioners' sugar
  • 6 oz cream cheese, cubed
  • 1 tsp butter
  • 1/2 tsp vanilla extract

Details

Preparation

Step 1

Line a 15z10x1 baking pan with waxed paper. Coat the paper with cooking spray; set aside.

In a large bowl, beat the eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract.

Combine flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375* for 10-15 minutes or until cake springs back when lightly touched. DO NOT OVERBAKE. Cool for 5 minutes.

Invert onto a kitchen towel dusted with 1 tbsp confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small bowl, beat the cream cheese, vanilla and remaining confectioners sugar until fluffy.

Unroll cake; spread filling evenly over cake to within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour before serving.

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