Pumpkin Cake Roll with Cream Cheese Filling Recipe

Pumpkin Cake Roll with Cream Cheese Filling Recipe

Desserts Recipes

 

 

Pumpkin Cake Roll with Cream Cheese Filling Recipe

Pumpkin Cake Roll with Cream Cheese Filling Recipe How to Make

 

Powdered sugar

3/4  cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

pinch salt

3 large eggs

1 cup granulated sugar

2/3 cup 100% Pure Pumpkin (LIBBY’S)

1 cup chopped walnuts (optional)

 

FILLING

1  package  (8 ounces) Cream Cheese,  softened

1 cup sifted powdered sugar

6 tablespoons butter, softened

1 teaspoon vanilla extract

For Cake

PREHEAT oven to 375 degrees .  Grease 15×10-inch jelly-roll pan; line with wax paper.  Grease and flour paper.  Sprinkle clean towel with powdered sugar.

 

COMBINE flour, baking power, baking soda, cinnamon, and salt in small bowl.  Beat eggs and sugar in large electric mixer bowl until thick. Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts.

 

BAKE for 13  to 15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

 

For Filling

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl mix until smooth.  Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar just before serving.    Makes 10 servings

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