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Pumpkin Roll Cake recipe

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.

    How to make Pumpkin Cake Rolls

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