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