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Pumpkin Pecan Cake Roll Recipe

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This recipe for Pumpkin Pecan Cake Roll is from Culinary Delights from Sue's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
3 eggs
1 cup sugar
3/4 cup flour
3/4 cup pumpkin
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans

FILLING:
8 ounces cream cheese
1/4 cup softened butter
1 cup powdered sugar
1/2 teaspoon vanilla
Directions:
Directions:
Cake: Beat eggs for 5 minutes. Add all remaining cake ingredients except the pecans and mix well. Spread batter in 15x10" pan lined with greased parchment paper. Sprinkle with pecans. Bake at 375º for 12-15 minutes or until center of cake springs back when lightly touched in the center. Cool for 5 minutes and turn cake onto a kitchen towel dusted with powdered sugar. Peel off paper and roll up cake in towel, jelly-roll style. Cool completely.

Filling: Combine all ingredients and beat until smooth. Unroll cake and spread filling over cake to within 1/2 inch of edges. Roll up again and place seam side down on serving platter, Cover and refrigerate at least one hour before serving. Can be made ahead and frozen.

 

 

 

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