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Pumpkin Cake Roll

  • 1serving
  • 45minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. Cake:

  2. 3 Egg s

  3. 1 C Sugar

  4. 2/3 C Pumpkin

  5. 1 tsp Lemon juice

  6. 3/4 C Flour

  7. 1 tsp Baking powder

  8. 2 tsp Cinnamon

  9. 1 tsp Ginger

  10. 1/2 tsp Nutmeg

  11. 1/2 tsp Salt

  12. 1 C Nut s -- chopped Frosting:

  13. 1 C Powdered Sugar

  14. 8 oz Cream cheese

  15. 4 tbsp Butter

  16. 1/2 tsp Vanilla

Instructions Jump to Ingredients ↑

  1. Cake:

  2. Beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in pumpkin, lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin/egg mixture. Spread in jelly roll pan. Top with chopped nuts.

  3. Bake at 375 degrees for 10-15 minutes. Turn out onto towel covered with powdered sugar. Roll up and let cool. Unroll and spread with filling.

  4. Filling:

  5. Beat ingredients together until smooth. Spread over cake, re-roll and chill. Slice and Serve.

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