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Pumpkin Cake Roll with Cream Cheese Filling recipe

Pumpkin Cake Roll with Cream Cheese Filling.

Festive in appearance, easy to make, andbest of all…holiday delicious!

Recipe: Pumpkin Cake Rollwith Cream Cheese Filling

1/4 cup powdered sugar (to sprinkle ontowel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup chopped walnuts
1 (8-ounce) package cream cheese
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

  • Preheat oven to 375°F (190°C).Grease 15 x 10-inch jelly roll pan; line with wax paper. Greaseand flour paper. Sprinkle towel with powdered sugar.
  • Combine flour, baking powder, baking soda,cinnamon, cloves and salt in small bowl. Beat eggs and sugarin large mixer bowl until thick. Beat in pumpkin. Stir in flourmixture. Spread evenly into prepared pan. Sprinkle with nuts.
  • Bake for 13 to 15 minutes or until topof cake springs back when touched. Immediately loosen and turncake onto prepared towel. Carefully peel off paper. Roll up cakeand towel together, starting with narrow end. Cool on wire rack.
  • Beat cream cheese, powdered sugar, butterand vanilla extract in small mixer bowl until smooth. Carefullyunroll cake; remove towel. Spread cream cheese mixture over cake.Reroll cake. Wrap in plastic wrap and refrigerate at least onehour. Sprinkle with powdered sugar before serving, if desired.

    Makes 10 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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