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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."
RECIPE RATING:
Read Reviews
(109)
Review/Rate This Recipe
Original recipe yield 15 x10x1-inch cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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
Reviewed on Nov. 27, 2006 by LYNN100
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LYNN100
Nov. 27, 2006
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.
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11 users found this review helpful
We made 20 of these this past weekend. We found that if you just spray the pan good with pam...
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Reviewed on Sep. 19, 2005 by JKIM53
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JKIM53
Sep. 19, 2005
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**
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9 users found this review helpful
Very delicious! If you grease and flour the sheet well before putting the batter on, you don't...
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Reviewed on Sep. 24, 2005 by lori from Connecticut
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lori from Connecticut
Sep. 24, 2005
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.
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7 users found this review helpful
I've been making this for quite a few years. Everybody loves it. Just make sure that you put...
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Reviewed on Aug. 8, 2008 by
RALWATTAR
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RALWATTAR
Aug. 8, 2008
This cake is so delicious, I cannot recommend it enough. I added 1/2 tsp. ginger to the cake and 1 teaspoon grated orange peel along with 1/2 cup cool whip to the cream filling. Be sure to let the rolled cake cool all the way before attempting to unroll it and fill it!
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4 users found this review helpful
This cake is so delicious, I cannot recommend it enough. I added 1/2 tsp. ginger to the cake...
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Reviewed on Dec. 20, 2006 by
Suzanne
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Suzanne
Dec. 20, 2006
Suzanne
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Suzanne
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Reviewed on Dec. 15, 2006 by
squeaky6
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squeaky6
Dec. 15, 2006
Taste fantastic, appearance ehh... due to cracks. Boy did I find that rolling process difficult! Thank goodness for powdered sugar!
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4 users found this review helpful
Taste fantastic, appearance ehh... due to cracks. Boy did I find that rolling process...
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Reviewed on Oct. 2, 2006 by Susie
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Susie
Oct. 2, 2006
I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were very easy!! I used all Splenda (R) in place of sugar and it was delicious. I froze mine to bring to a couple of parties. Thaws in a hour or so. Looks like a bakery made it. Taste wonderful! Thank you.
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4 users found this review helpful
I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were...
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Reviewed on Aug. 22, 2006 by Robin
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Robin
Aug. 22, 2006
Hi, this recipe is similar to one I have and love, however, mine calls for 1 tsp. of ginger. I thought it was a type-o, then I noticed another recipe had ginger. Has anyone tried it? What does it do? Thanks
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4 users found this review helpful
Hi, this recipe is similar to one I have and love, however, mine calls for 1 tsp. of ginger. I...
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Reviewed on Nov. 19, 2005 by GOLDILAUX