Pumpkin Cake roll with cheese filling
Bev Muirhead
One of my all time favorite cakes
ingredients
- Cake:
- powdered sugar
- 3/4 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 cup chopped pecans
- Filling:
- 8 oz. soft cream cheese
- 1 cup sifted powdered sugar
- 6 tbsp. soft butter
- 1 tsp. vanilla
- icing sugar
directions
- 1
Preheat oven 375 degrees F. Grease 15x10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with icing sugar. Combine flour, Baking Powder, Baking Soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture.
- 2
Spread evenly into pan. Sprinkle with nuts.
- 3
Bake 13-15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together. Starting at narrow end. Cool on wire rack. Beat cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Remove towel. Spread cream cheese mixture over cake. Re-Roll cake and cool at least one hour.
- 4
- sprinkle with powdered sugar before serving
- 5
-freezes very well
- 6
-if you go to all this trouble to
- 7
make this you might as well make two and freeze one
Source: Bev
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