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Pumpkin Cake Roll

SUBMITTED BY: Mary Gecha

"This is one of my family's favorite dessert recipes, especially for holiday gatherings."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned or cooked pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped walnuts
  • confectioners' sugar
  • FILLING:
  • 2 (3 ounce) packages cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon vanilla extract

DIRECTIONS

  1. Lin a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
  2. Bake at 375 degrees F for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
  3. In a mixing bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2006 by FIVEINKENYA
This is one of my very favorite desserts. I could eat the whole thing. It's much better than... MORE


 
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