Pumpkin Cake Roll

Alyssa

ingredients

Cake Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup baking mix
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
powdered sugar

Filling

2 packages (3 oz. each) cream cheese, softened
1/2 cup butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla

directions

Cake Roll

In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15x10-inch dish with waxed paper; grease and flour the paper. Spread batter evenly on pan. Bake at 375° for 13 to 15 minutes. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on wire rack.

Filling

1
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up; place seam side down on a platter.
2
Refrigerate until serving.

Source: Alyssa