Pumpkin Cake Roll

Pumpkin Cake Roll Recipe Leader

Pumpkin Cake Roll                                                    With Cream Cheese

 


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Pumpkin Cake Roll
14-16 servings

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Filling
1 cup powdered sugar
1 8 oz.pkg. cream cheese, softened
4 Tbs. butter
1/2 tsp. vanilla extract
1/3 cup nuts (Optional)

Beat eggs on high speed 5 minutes. Gradually beat in sugar.

Stir in pumpkin and lemon juice.
Combine and sift flour and remaining dry ingredients (not the nuts).

Fold the flour mixture into the pumpkin-egg mixture.
Spread in a 15"x 10" pan or 12" x 18" lined with waxed paper.


Bake for 10-15 minutes at 375 degrees.

Loosen edges with a knife, then turn onto a towel sprinkled with powdered sugar.

Roll towel and cake together. - Combine all filling ingredients and beat until fluffy.

Unroll cake and spread filling over it.

Top with nuts and roll. Chill.








Pumpkin Cake Roll ~ Cream Cheese Filling


2/3 cup pumpkin
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon lemon juice

Filling
8 oz. softened Cream cheese
4 tablespoons softened Butter
1 cup confectioners sugar
1/2 teaspoon vanilla extract

 





Combine the eggs and sugar in large bowl and beat until thick and light yellow in color.

Blend in the pumpkin and lemon juice

In separate bowl, baking powder, combine flour, and dry ingredients. Add to the egg mixture, mixing well. Spread batter into greased 10-by-15-inch pan, preferably a jelly-roll pan.

Bake at 350 for about 15 minutes. Cool for about 15 minutes. Sprinkled generously with confectioners sugar. Cool 10 - 15 minutes. From the narrower pan side, roll cake up in a towel and Set aside.

While the cake is cooling in towel, prepare your filling.

Beat together the cream cheese and butter then stir in powdered sugar and vanilla , blending until smooth.

Unroll the cake from the towel. Evenly spread filling over cake then Roll it back up without the towel. Wrap in plastic wrap or wax paper. Cover and chill for about an hour, then cut into slices. Leftover slices should be refrigerated. This also freezes well.






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