63 Orange Street Bed and Breakfast Inn

Pumpkin Cake Roll: Breakfast-Brunch

Servings: 12

Prep time:30 minutes

Ingredients:

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  Cake:

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  3 eggs

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  1 cup sugar

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  1 tablespoon cinnamon

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  2/3 cup canned pumpkin (not pie filling)

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  1 teaspoon baking soda

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  3/4 cup all purpose flour

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  Filling:

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  2 tablespoons soft margarine

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  8 oz cream cheese -softened

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  1/2 teaspoon vanilla

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  1 cup powdered sugar

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  1/2 cup finely chopped walnuts or pecans

Step 1:

Cake: Set oven at 350°. Mix eggs, sugar, cinnamon and pumpkin. Mix in flour and baking soda. Line a 10 x 15” cookie sheet (with sides) with waxed paper. Pour batter into lined pan. Bake at 350° for 15 minutes. Sprinkle a clean dish towel with powdered sugar. While cake is still warm, turn out onto towel. Carefully peel off waxed paper and sprinkle top side with powered sugar. Starting at a narrow end, roll cake and towel up together. Cool completely.

Step 2:

Filling: Mix all ingredients, except nuts, until smooth. Mix in nuts. Unroll cake. Spread with filling and reroll tightly (WITHOUT towel).

Step 3:

Chill before slicing and serving. Freezes wonderfully.