Pumpkin Roll

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Pumpkin Roll

Postby dees473 on Tue Oct 06, 2009 1:53 pm

This is great for Christmas....actually, it's great for anytime of year!!

Here is the recipe-

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup of Pumpkin in a can
1 cup walnuts, chopped (optional) - recommended!!!
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration) - sprinkle over before cutting when you are ready to serve or else it blends in

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Grease pan very well.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Take a kitchen towel and put saran wrap over it, spray with pam. Place the towel and wrap over pan(wrap side down) Turn over and the cake part should come right out. Immediately Roll up cake and towel together, starting with narrow end. Place in refrigerator until cold. Cake comes apart from the saran wrap easier when rolling.

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. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
dees473
 
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