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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from Joan Von Ruden's Family Favorite's , 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:  
Filling:
8 oz. carton soft style cream cheese
1/3 C sugar
1 egg
1 T milk
Cake:
3 eggs
1 C sugar
2/3 C pumpkin
3/4 C flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Icing:
2 T cream cheese, 1 T milk, 1C confectioners sugar, 1/2 tsp vanilla
Directions:
Directions:
Filling: Remove 2 T of cream cheese from 8 oz pkg. and set aside for icing. Blend remaining cream cheese with sugar, egg, and milk until it is smooth. Spread in an EBONWARE baking sheet (15 1/2 x 10 1/2 x 1") which has been greased and lined with wax paper which is also greased.

Cake: Beat eggs on high for 5 minutes. Gradually add sugar, beating constantly. Stir in pumpkin. Fold in dry ingredients which have been mixed together. Spread over cheese filling and bake at 350º for 15 minutes. Cool cake 5 minutes. Loosen from sides of pan and turn out on a towel sprinkled with confectioners sugar. Starting at narrow end, roll cake up (without towel). Cool.

Icing: Blend ingredients until smooth and spread over top of cake roll. NOTE: when baking in a baking sheet with a shiny exterior, use 375º

 

 

 

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