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Washington Pumpkin Nut Roll

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“Pumpkin farms are a big deal in WA and every Oct. we try and visit at least one in our area. Last year my 18 & 20 year old DDs and I made the trek, and even took a tramp through a corn maze. This is a simple but elegant dessert which I like to bring to parties. Have a dish towel, dusted with powdered sugar ready for when the cake comes out of the oven. I have hurried the cooling process by putting my cake on the back porch in the winter!”
READY IN:
45mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE.
  2. Preheat oven to 375 degrees.
  3. Line and spray or grease, a 15"x10" jelly roll pan.
  4. Stir or sift together dry ingredients, set aside.
  5. Beat eggs 5 minutes.
  6. Beat in sugar gradually.
  7. Beat in pumpkin and lemon juice,just until mixed.
  8. Fold in dry ingredients.
  9. Pour into pan and level the batter.
  10. Sprinkle chopped nuts over the batter.
  11. Bake 15 minutes.
  12. Cool 3-4 minutes.
  13. Lay a tea towel dusted with powdered sugar on your counter.
  14. Flip the cake out onto the towel, nuts side down.
  15. Gently peel off the lining.
  16. Starting at the short end, carefully roll up the cake, but not too tightly.
  17. Place the cake on a rack until cool, about 45 minutes.
  18. Prepare filling.
  19. FILLING.
  20. Beat together all the filling ingredients except the whipped cream.
  21. Fold in whipped cream.
  22. When the cake is cool, place it on a cookie sheet and unroll.
  23. Sread filling over cake leaving an inch bare at one end.
  24. Roll cake back up, not too tightly.
  25. Place on your serving dish and dust with powdered sugar.

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