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PUMPKIN-PECAN CAKE ROLL Recipe

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This recipe for PUMPKIN-PECAN CAKE ROLL is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
¾ c. flour
¾ c. cooked or canned pumpkin
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ground ginger
½ tsp. salt
½ tsp. ground nutmeg
1 tsp. lemon juice
1 c. finely chopped pecans
Confectioner’s sugar

Filling:
2 packages (3 ounces each) cream cheese, softened
¼ c. butter or margarine, softened
1 c. powdered sugar
½ tsp. vanilla extract
Directions:
Directions:
Line a greased 15”x10”x1” baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

Bake 375 for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel dusted with xxx sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within ½” of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Yields: 12 servings.

 

 

 

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