Pumpkin Roll Cake

SUBMITTED BY: Stephanie PHOTO BY: Allrecipes

"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."

SERVINGS & SCALING

Original recipe yield: 15 x10x1-inch cake

USMETRIC

About scaling and conversions

INGREDIENTS

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

READ REVIEWS (92)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
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.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
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.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
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.

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REVIEWS

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Reviewed on Nov. 27, 2006 by LYNN100

We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe.

11 users found this review helpful

Reviewed on Sep. 19, 2005 by JKIM53

Very delicious! If you grease and flour the sheet well before putting the batter on, you don't need to put parchment paper on it. It's just a pain to peel off afterwards. Instead of putting it on a towel, you can put some saran wrap down and sprinkle it, then use that to roll it up after it cools a little. We forgot to turn it over though before we put the cream cheese mixture on the ugly side, that way the nice smooth side is up. We also put cool whip in the filling, but one cup was a bit much. Neufchâtel cheese also worked fine (it's healthier). We also used splenda in the cream cheese filling in place for half the sugar. Enjoy! Very tasty**

9 users found this review helpful

Reviewed on Sep. 24, 2005 by lori from Connecticut

I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it.

7 users found this review helpful

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