PUMPKIN CAKE ROLL

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp lemon juice
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • 1 Cup pecans, finely chopped
  • Filling:
  • 1 cup powdered sugar
  • 6 oz. cream cheese
  • ½ tsp vanilla
  • 4 tbsp margarine

Directions

  • Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
  • Stir together flour, baking powder, cinnamon, ginger and salt. Fold into pumpkin.
  • Spread into a greased and floured 10 x 15 x 1 – inch pan. Top with pecans.
  • Bake at 375 for 15 minutes.
  • Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool.
  • Combine sugar, cream cheese, margarine and vanilla. Beat until smooth. Unroll cake. Spread with cream cheese mixture and roll jellyroll-style.
  • Wrap in plastic wrap or foil and chill. Keep refrigerated. May be frozen.

Notes

Categories: Cake  Dessert 
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