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Pumpkin Cake Roll Recipe

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

Contributor:  
Contributor:  
Traci Ridder
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
3 eggs,
1c. granulated sugar,
3/4c. pumpkin,
1 tsp. lemon juice,
3/4c. flour,
1 tsp.baking soda,
1 tsp. cinnamon,
1 tsp. ginger,
1/2 tsp. nutmeg,
1/2 tsp. salt,
1c. finely chopped nuts (pecans or walnuts).

FILLING:
1c. powdered sugar,
2 (3oz.) pkg. cream cheese,
4 T. oleo,
1/2 tsp. vanilla.

Directions:
Directions:
Beat 3 eggs on high speed. Gradually beat in 1c. granulated sugar. Stir in 3/4c. pumpkin and 1tsp. lemon juice.
Sift together the following: 3/4c. flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. salt. Fold sifted ingredients into pumpkin mix. Add 1c. finely chopped nuts. Grease cookie sheet having 1" sides, line with parchment paper sprayed with Pam. Bake at 375 degrees F. for 15 min.
Turn cake out onto teatowel dusted heavily with powdered sugar. Roll up in towel until cooled. Unroll and spread filling on cake and roll up again(jelly roll style). Wrap in aluminum foil. Freeze for easy slicing. Sprinkle with powdered sugar before serving.

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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