"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Swirl Recipe

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This recipe for Pumpkin Swirl, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Amis
Added: Saturday, September 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For the cake:
3/4 c. Bisquick
3 eggs
1 c. sugar
1/2 tsp. nutmeg
2/3 c. canned pumpkin
1 c. chopped nuts (optional)
1 tsp pumpkin pie spice
2 tsp cinnamon

For the filling:
1 c. powdered sugar
8 oz. cream cheese softened
6 tbsp butter softened
1 tsp vanilla

Directions:
Directions:
For the cake: Preheat oven to 350. Use a 15 inch cookie sheet lined with wax paper and spray with Pam. Mix all ingredients together and pour on top of the wax paper. Bake for 13-15 minutes until done. When you take it out of the oven use two pieces of wax paper and cover the cake. While the cake is hot, roll it into a swirl. Let the cake cool completely. Then unroll and spread the filling on the inside and reroll. Let it chill in the fridge and then slice. It's a beautiful presentation if you do it right.

For the filling: Just mix all ingredients together and spread on the cake.

Personal Notes:
Personal Notes:
This is a huge hit at all the potlucks. Cody even asked me to make one for him to take to his office to share with his co-workers.

 

 

 

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