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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from From Our Hearts & Table The Bungart Family Cookbook, 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:  
6 eggs
1 c. sugar
2/3 c. pumpkin pie mix
1 tsp.lemon juice
¾ c. flour
1 tsp. baking powder
½ tsp. salt
1 c. chopped walnuts (reserve until rolling)
Filling:
1 c. powdered sugar
8 oz. Cream cheese
4 T. butter
½ tsp. vanilla
Directions:
Directions:
1.Blend 3 eggs on high speed for 5 min.
2.Gradually add 1-c. sugar.
3.Stir in 2/3-c. pumpkin pie mix & 1 tsp. lemon juice.
4.Stir together ¾ c. flour, 1 tsp. baking powder, and ½ tsp. salt, add to mixture.
5.Pour in heavily greased & floured jellyroll pan. I use a sheet cake pan.
6.Sprinkle w/chopped nuts. Bake at 375º for 15min. 7.Cool for 5 min. Roll in clean smooth dish towel sprinkled w/ powdered sugar. Cool

Filling: Beat 1-c. pwd. sugar, 8 oz. cream cheese, 4 T. butter, ½ tsp. vanilla. Spread on cooled, unrolled cake. Re-roll cake, place in sealed bag or plastic wrap and refrigerate. Slice to serve.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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