Pumpkin Roll Cake recipe

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Ingredients

3 eggs
1 cup white sugar
⅔ cup canned pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
½ teaspoon vanilla extract

Nutrition Info

227.7 calories
carbohydrate: 27 g
cholesterol: 54.2 mg
fat: 12.4 g
fiber: 1.1 g
protein: 3.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 193.2 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.

  3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg, fold into the pumpkin mixture.

  4. Grease a 15x10x1 inch baking pan, line with waxed paper. Grease and flour the paper. Spread batter into pan, sprinkle with walnuts.

  5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.

  6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

  7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

  8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Recipe Yield

15 x10x1-inch cake

Recipe Note

A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.

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