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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from The Bedford Family Heritage Cookbook, 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
2/3 c. pumpkin
½ tsp. cinnamon
1 c. sugar
1 tsp. soda
½ tsp. salt
¾ c. flour
Filling:2 tbsp. butter
8 oz. cream cheese
¾ tsp. vanilla
1 c. powdered sugar
½ c. chopped nuts, optional
Directions:
Directions:
Grease and wax paper jelly roll pan (12x15 cookie sheet with edges). Mix dry ingredients together, then combine with eggs and pumpkin. Spread evenly in prepared pan. Bake at 375 degrees for 15 minutes. Remove from oven and cool for 10 minutes. While cake is still warm, turn it onto a clean tea towel that you have dusted with powdered sugar. Meanwhile, prepare the filling. Mix filling ingredients together and beat for 5-8 minutes until fluffy. When cake is cool, gently unroll and spread filling over the cake and re-roll it. You may want to have a helper for this step so that you don’t have to unroll the cake all the way at once. After the cake is rolled up with the filling in it, place on serving plate and chill until ready to serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
A favorite holiday treat.

 

 

 

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