A scrumptious spiced pumpkin nut cake rollfilled with a sweet cream cheese filling.
Recipe: Pumpkin Roll Cake
3 large eggs1 cup granulated sugar2/3 cup canned pumpkin puree1 teaspoon lemon juice3/4 cup all-purpose flour1 teaspoon baking powder2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground nutmeg1 cup finely chopped walnutsFilling:1 cup powdered sugar6 ounces cream cheese4 tablespoons butter1/2 teaspoon vanilla extract
Preheat oven to 375°F (190°C).Grease and flour (or line with waxed paper and spread with margarine)a 15 x 10 x 1-inch baking pan.
Beat eggs at high speed for 5 minutes.Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice.
In a separate bowl stir together flour,baking powder, cinnamon, ginger and nutmeg.
Fold dry ingredients into pumpkin mixtureand spread in prepared pan. Top with chopped walnuts.
Bake for 15 minutes. Turn on to a towelsprinkled with powdered sugar. Roll up towel and cake. Cool.
Prepare filling by blending together powderedsugar, cream cheese, butter and vanilla.
Unroll cake from towel and spread withfilling. Reroll and keep refrigerated. Slice to serve.
Makes 20 servings.
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