Pumpkin Cake Roll
Total preparation time: 30 minutes
Serves: 12Ingredients:
- Cake:
- 3 eggs
- 1 cup sugar
- 1 tablespoon cinnamon
- 2/3 cup canned pumpkin (not pie filling)
- 1 teaspoon baking soda
- 3/4 cup all purpose flour
- Filling:
- 2 tablespoons soft margarine
- 8 oz cream cheese -softened
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 1/2 cup finely chopped walnuts or pecans
Steps:
- 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.
- Filling:
Mix all ingredients, except nuts, until smooth. Mix in nuts. Unroll cake. Spread with filling and reroll tightly (WITHOUT towel).
- Chill before slicing and serving. Freezes wonderfully.