Ingredients: |
Ingredients: Cake:
¼ cup powdered sugar (to sprinkle on towel)
¾ cup all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
3 large eggs
1 cup granulated sugar
⅔ cup Libbys 100% Pure Pumpkin
1 cup walnuts, chopped (optional) - I don't include
Filling
1 pkg (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
Powdered sugar (optional for decoration) - I used
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Directions: |
Directions:For Cake
1. Preheat oven 375º. Grease 15x10 inch jelly roll, line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts
3. Bake for 13-15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes). Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with arrow end. Cool on wire rack.
For Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least on hour. Sprinkle with powdered sugar before serving if desired.
Cooking Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. |
This recipe for Pumpkin Roll is from