Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
CAKE1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour1/2 tsp baking powder1/2 tsp baking soda1/2 tsp ground cinnamon1/2 tsp ground cloves1/4 tsp salt3 large eggs1 cup granulated sugar2/3 cup Libby's 100% Pure PumpkinFILLING1 package (8 oz) Cream Cheese at room temperature1 cup powdered sugar, sifted6 Tbsp butter or margarine, softened1 tsp vanilla extractPowdered Sugar (optional for decoration)
Makes ten slices.
For Cake:
PREHEAT oven to 375 degrees. Grease 15x10" 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 bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
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 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.
TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Number of Servings: 10
Recipe submitted by SparkPeople user KWCOBB03.
For Cake:
PREHEAT oven to 375 degrees. Grease 15x10" 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 bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
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 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.
TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Number of Servings: 10
Recipe submitted by SparkPeople user KWCOBB03.
Nutritional Info Amount Per Serving
- Calories: 343.1
- Total Fat: 16.7 g
- Cholesterol: 107.6 mg
- Sodium: 284.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 1.0 g
- Protein: 4.9 g
Member Reviews
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SRIVERS1
Made this over the weekend as my Husband was home for the weekend. It was so good This is a keeper. Hubby really loved. sent some with him when he left on Monday for his road trip. I love fixing him special things when he gets home and then sending extra as a surprise for his road trips. - 10/27/20