I made this first thing today, and I made two batches. The first one I put in the recommended size pan, lined with parchment paper that I sprayed very lightly with cooking spray. The second batch, I split between two 9x11 inch pans. The first one had to bake a few minutes longer, but the second batch was perfect at 15 minutes. I sifted powdered sugar on top of them after they cooled about ten minutes on the counter, then used the parchment paper they baked in to roll them with. I let them cool well over the 20 minute mark, just because I was busy. The parchment paper does not stick if you sift the sugar over the cake, and when you unroll it, you need to be slow so it will not pull apart. I had no issues with the cake tearing, splitting or breaking at all. I spread the filling on the cake, leaving about 1/2 on the sides and the outer edge. The edge that will be the center, I made sure to really fill it up with the icing. The one bigger roll simply has more pumpkin bread/cake, and will look better on the table the other two were thinner,they were both very tasty. I chose this recipe because the color was better (I used pumpkin and NOT canned squash, which is what most pie fillings are) and I will add more spices next time, just because we really enjoy the nutmeg, cinnamon and ginger a lot. The texture is great, the taste is wonderful and this has turned into a family favorite. The thinner bread is also better for my husband, a type 1 diabetic. Filling was perfect!!
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I made this first thing today, and I made two batches. The first one I put in the recommended...