Pumpkin Roll with Cream Cheese Filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 eggs
1 cup sugar
⅔ cup canned pumpkin
¾ cup ®Bisquick
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans (chopped)
8 ounces cream cheese (softened)
⅓ cup butter (softened)
1 cup plus 3 tablespoons powdered sugar (sifted)
1 teaspoon vanilla
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Directions: |
Directions:Preheat oven to 375ºF.
Grease bottom and sides of 15x10x1-inch jellyroll pan. Line the pan with wax paper and grease the wax paper. Set aside.
Beat the eggs with a mixer at high speed until they become thick and pale. Gradually add sugar and beat until soft peaks form and the sugar dissolves (2-4 minutes). Fold the pumpkin into the egg and sugar mixture.
In a separate small bowl, combine the ®Bisquick and spices. Fold the dry ingredients into the pumpkin mixture making sure the dry and wet mixtures are well incorporated. Spread evenly into the prepared pan. Sprinkle with pecans. Bake for 13-15 minutes.
Just before removing the cake from the oven. Sift 2 tablespoons powdered sugar in a rectangle on a cloth towel (do not use a terry cloth for this step). Remove the cake from the oven and immediately turn it out onto the sugared towel. Carefully peel off wax paper. Starting at the narrow end, roll up cake and towel together. Place the rolled cake and towel on a wire rack seam side down and allow to cool completely.
When the cake is completely cool, beat the cream cheese and butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar and vanilla, beating until combined. Carefully unroll the cake and spread with cream cheese mixture. Re-roll without the towel.
Place on a serving plate, seam side down and chill for at least 2 hours. Dust with remaining powdered sugar before serving. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
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