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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from The Michael 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 cp granulated sugar
2/3 cp canned pumpkin
3/4 cp biscuit/baking mix
2 tsps ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1 cp chopped nuts
confectioners sugar

Filling:
2 pkgs (8oz each) cream cheese, softened
1/4 cp butter, softened
1 cp confectioners sugar
1 tsp vanilla extract
Directions:
Directions:
1) Line a greased 15 x 10 x 1 inch baking pan with waxed paper.
2) Grease the paper and set aside.
3) In a large bowl, beat eggs 3 mins.
4) Gradually add sugar; beat 2 mins more or until mixture becomes thick and lemon colored.
5) Stir in pumpkin.
6) Combine dry ingredients; fold into pumpkin mixture.
7) Spread batter evenly into prepared pan.
8) Sprinkle with nuts.
9) Bake 350f for 13 to 15 mins or until cake springs back when lightly touched.
10) Cool for 5 mins.
11) Invert onto a kitchen towel dusted with confectioners sugar.
12) Gently peel off waxed paper.
13) Roll up cake in the towel jelly roll style, starting with the short side.
14) Completely cool on wire rack.
15) For filling: in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth.
16) Unroll cake.
17) Spread filling over cake to within 1 inch of edges.
18) Gently roll up; place seam side down on a platter.
19) Refrigerate until serving.
Number Of Servings:
Number Of Servings:
10

 

 

 

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