Pumpkin Cake Roll
This Pumpkin Cake Roll is a classic treat with a crunchy shell and a creamy, luscious center. It's rich and delectable without being overly sweet.
Ingredients
Cake
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup chopped walnuts
Filling
- 1 cup powdered sugar
- 1 6 oz pkg cream cheese softened
- 4 tbsp butter softened
- 1/2 tsp vanilla
Instructions
Cake
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Beat eggs at high speed for 5 minutes. Gradually add sugar.
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Stir in pumpkin and lemon juice. Set aside.
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Stir together flour, baking powder, salt, ginger, cinnamon and nutmeg.
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Fold into the pumpkin mixture.
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Spread into greased and floured pan (10x15x1).
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Top with chopped walnuts.
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Bake at 375° for 15 minutes.
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Turn onto towel dusted with powdered sugar.
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Starting at the narrow end, roll towel and cake together.
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When cool, unroll and fill with filling.
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Roll up again and refrigerate.
Filling
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Beat until smooth.