Pumpkin Roll
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Pumpkin Roll calories by ingredient
Number of Servings: 10
Ingredients
-
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
FILLING
1 package (8 oz) Cream Cheese at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
Powdered Sugar (optional for decoration)
Directions
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.
Member Ratings For This Recipe
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KWHITE30
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SMILES1024
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SWEETPEAKERTANA
-
SRIVERS1
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JIACOLO
