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Pumpkin Spice Roll
Traditional Cakes & Pies
Prep time:
30 minutesBake time :
15 minutes“This spicy, creamy cake roll always made a command performance at our Thanksgiving dessert table. ”
Ingredients
Serves 8
- 3 large eggs
- 1 cup sugar
- 1 cup canned pumpkin
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 1/2 cups confectioners' sugar, divided
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 4 tablespoons butter or margarine, softened
Directions
1
Preheat oven to 375°F. Grease a jelly-roll pan. Beat eggs, sugar, pumpkin and lemon juice in a bowl. Combine flour, baking powder, cinnamon, salt and nutmeg. Add to egg mixture. Spread in pan.
2
Sprinkle pecans over batter; bake 15 minutes. Dust a kitchen towel with 1/4 cup confectioners’ sugar. Invert cake onto towel. Dust with 1/4 cup confectioners’ sugar. Roll up cake as for jelly roll
3
Allow cake to cool. Meanwhile, beat remaining confectioners’ sugar, vanilla, cream cheese and butter in a small bowl until blended.
4
Unroll cake and remove towel. Spread cream cheese mixture evenly over cake. Reroll cake to enclose filling. Place cake on a serving plate. Chill or freeze until filling is firm.
Variations(0)
Reviews(0)
Freezer Friendly
Freezer Friendly
This cake will freeze for up to 1 week. Defrost it in the refrigerator for 24 hours before serving.
Variation
Variation
Try an equal amount of mashed banana for the pumpkin for a tropical twist.
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