Pumpkin cake roll

1 likes 0 comments Recipe by Judy Brumley

Ingredients for 8-10 servings

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

FILLING
1 cup powdered sugar
6 oz. cream cheese, softened
4 Tbsp. butter
1/2 tsp. vanilla
1 cup pecans

30 min · Medium

Directions

1. Beat eggs at high speed of mixer for 5 minutes.
Gradually beat in sugar, pumpkin and lemon juice.
Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Add to other mixture.
Spread in greased and floured 15 x 10 inch pan (cookie sheet with side or jelly roll pan).
Top with 1 cup finely chopped pecans.
Bake at 375 degrees for 15 minutes.
Turn out immediately onto towel sprinkled with powdered sugar.
Starting at narrow end, roll towel and cake together.
Cool and unroll to spread with filling.

2. Combine ingredients and beat until smooth. Spread on inside of roll. Reroll. Cover and chill.

desserts October 25, 2014 17:40