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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from Lorraine's Recipes, 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. white sugar
2/3 c. canned pumpkin
3/4 c. all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 c chopped walnuts
Confectioner's sugar for dusting

1 c. confectioner's sugar
3/4 tsp. vanilla extract
2 T. butter, softened
8 oz. cream cheese






Directions:
Directions:
1. Preheat oven to 375ºF. Grease a 15x10x1" baking pan and line with parchment paper. Grease and flour the paper.
2. Ina large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Spread walnuts evenly on top.
3. Bake at 375ºF for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner's sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioner's sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1" of edges. Roll up again. Cover and chill until serving. Dust with additional confectioner's sugar, if desired.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Prep 30 min, Cook 15 min. Ready in 2 hrs.
Personal Notes:
Personal Notes:
Make sure cake is completely cooled before filling. One 29 oz. can pumpkin will make 5 pumpkin rolls.

 

 

 

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