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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 (20)

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

SERVINGS

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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 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 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. 23, 2006 by Cynthia

This was great! Even clumsy me could make a beautiful roll! I followed reviews and gently... 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 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. 24, 2006 by Austin

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

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