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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from Grandma Kidd's Recipes, 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 c. sugar
1 tsp. lemon juice
1 tsp. baking powder
2/3 c. Libby's 100% Pure Pumpkin
3/4 c. flour
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. chopped nuts (optional)

FILLING
1 c. powdered sugar
5 tbsp. butter
1/2 tsp. vanilla
2 3 oz. pkg. cream cheese (softened) (may substitute with 2 c. Cool whip)
Directions:
Directions:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. Sprinkle with nuts.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Starting from the narrow end, roll cake and towel together. Put in refrigerator to cool.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel), and sprinkle with powdered sugar while rolling. Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Serve with whip cream or ice cream on top. Keep leftover slices refrigerated.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
This pumpkin roll freezes well.

 

 

 

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