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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 170.1
  • Total Fat: 8.3 g
  • Cholesterol: 53.5 mg
  • Sodium: 141.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Libby's Pumpkin Roll -from Very Best Baking calories by ingredient
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Libby's Pumpkin Roll -from Very Best Baking

Submitted by: REDFARFALLA

Introduction

This recipe is delicious- from the Very Best Baking Website This recipe is delicious- from the Very Best Baking Website
Number of Servings: 20

Ingredients

    CAKE
    1/4 cup powdered sugar (to sprinkle on towel)
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup LIBBY'S® 100% Pure Pumpkin
    1 cup walnuts, chopped (optional)
    FILLING
    1 pkg. (8 oz.) cream cheese, at room temperature
    1 cup powdered sugar, sifted
    6 tablespoons butter or margarine, softened
    1 teaspoon vanilla extract
    Powdered sugar (optional for decoration)

Directions

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


Number of Servings: 20

Recipe submitted by SparkPeople user REDFARFALLA.






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Member Ratings For This Recipe

  • This is a great recipe! It's even better 2-3 days after making it, when it's been refrigerated and is the cake becomes firmer and easier to slice. Our whole family loved it. - 12/1/11

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  • I also used low fat cream cheese, and 1/2 cup splenda in the cream cheese and 1/2 cup powdered sugar. So, lowered the fat. Put the nuts in the cream cheese as I forgot them in the roll. Tastes yummy. - 12/10/10

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  • Excellent, we also subbed out low fat cream cheese and country crock, used fresh pumpkin, skipped the nuts, and only had rum extract but this was awesome! We will be making it again with vanilla extract next time! - 10/26/10

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  • I made this recipe and took it to a clam bake where it received rave reviews. I substituted a few low fat ingredients (egg beaters, I Can't Believe It's Not Butter sticks, low fat cream cheese, and omitted the nuts). I also rolled it from the wide side - seemed easier to get 20 slices. - 9/25/10

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  • So delicious and easy to make - don't be scared off my the towel rolling part! - 12/31/09

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