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Pumpkin-Pecan Cake Roll

SUBMITTED BY: Iva Combs

"I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. --Iva Combs, Medford, Oregon"

RECIPE RATING:

Read Reviews (15)

Review/Rate This Recipe

PREP TIME	25 Min
COOK TIME	15 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

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REVIEWS

Reviewed on Nov. 6, 2006 by kayeli

I have made this recipe several times and it is a hit. Maybe adding the lemon juice last is... MORE

Reviewed on Oct. 12, 2007 by Michelle

I tried the version of this in the Halloween 07 download for this site. Same recipe with a... MORE

Reviewed on Nov. 11, 2006 by Wendy A.

This is sort of a "spin" on traditional pumpkin bars with cream cheese frosting except even... MORE

Reviewed on Dec. 24, 2007 by TRICIA2431

My whole family loved this recipe. I'm not fond of pumpkin so I used pupkin pie filling for a... MORE

Reviewed on Nov. 24, 2006 by Jill

Make this for Thanksgiving & was a big hit. Made it the night before & refrigerated. Turned... MORE

Reviewed on Nov. 23, 2006 by Cynthia

This was great! Even clumsy me could make a beautiful roll! I followed reviews and gently... MORE

Reviewed on Dec. 28, 2006 by YMM424

I made this with fresh pumpkin. Turned out very well. I brought it to Thanksgiving dinner... MORE

Reviewed on Dec. 19, 2006 by Texas Style DJ

I made this for a group of Texas friends and it was a hit. I think it was the pecans that did... MORE

Reviewed on Nov. 12, 2006 by Carmen C

My 1st attempt at a pumpkin roll, and it turned out GREAT!! Took it to work got lots of 'oohs... MORE

Reviewed on Nov. 24, 2006 by Austin

This cake was splendid I made it for my family at Thanksgiving and they all took a piece home....

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