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Pumpkin-Pecan Cake Roll Recipe

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This recipe for Pumpkin-Pecan Cake Roll is from Country Road 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. sugar
3/4 c. all purpose flour
3/4 c. canned pumpkin
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. lemon juice
1 c. finely chopped pecans (optional)
confectioner's sugar
See filling recipe below
Directions:
Directions:
Line a greased 15 x 10 x 1 inch 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 (if desired). Bake at 375º for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes on wire rack. Turn cake onto a kitchen towel dusted with confectioner's sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on wire rack. In a large mixing bowl, combine the filling ingredients: 2 (3oz) packages cream cheese, softened, 1/4 c. butter, softened, 1 c. confectioner's sugar, 1/2 tsp. vanilla extract. Beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; placing seam side down on a serving platter. Sprinkle confectioner's sugar on top. Cover and refrigerate for at least 1 hour before serving.
Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
Kelley says: "A real change of pace from the traditional pumpkin pie. Phil, my husband, says it is better than the pumpkin roll at the Amish store that we so dearly love. Of course, he asks me to double the filling recipe so he can have more 'goodness,' inside."

 

 

 

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