Pumpkin Roll
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
10-12
ingredients
-
Cake
- 3 eggs
- 1 cup sugar
- 2⁄3 cup pumpkin, canned
- 1 teaspoon lemon juice
- 3⁄4 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
-
Filling
- 1 cup powdered sugar
- 6 ounces cream cheese, softened
- 1⁄4 cup butter, softened
- 1⁄2 teaspoon vanilla
directions
- In a large mixer bowl, beat eggs on high for 5 minutes; beat in sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and floured 15x10x1" jelly roll pan. Bake at 375 for 15 minutes. Immediately invert cake onto a towel sprinkles with powdered sugar. roll up cake and towel, jelly roll style, starting from one of the shortest sides. Cool completely.
- Unroll cake when cooled.
-
For filling:
- In a small mixing bowl, beat powdered sugar, cream cheese, butter and vanilla on medium until smooth. Spread over cake; reroll. Cover and chill.
- To serve, cut cake crosswise into 1" slices.
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RECIPE SUBMITTED BY
Cristi Hinten
Kansas City, MO
<p>Learned to cook from my grandma. She is my kitchen inspiration <img title=Innocent src=/tiny_mce/plugins/emotions/img/smiley-innocent.gif border=0 alt=Innocent /></p>