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Pumpkin Pecan Cake Roll

Holiday.Cook's picture
Ingredients
  Eggs 3
  Sugar 1 Cup (16 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Cooked pumpkin 3⁄4 Cup (12 tbs) (Or Canned)
  Ground cinnamon 1 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Ground ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Finely chopped pecans 1 Cup (16 tbs)
  Confectionery sugar 2 Tablespoon
For filling
  Cream cheese 6 Ounce, softened (2 Packages Of 3 Ounce Each)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Confectionery sugar 1 Cup (16 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

Line a greased 15-in x 10-in x 1-in baking pan with waxed paper and grease the paper; set aside.
In a mixing bowl, beat eggs for 5 minutes.
Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well.
Add lemon juice.
Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375° for 15 minutes or until cake springs back when lightly touched.
Cool lor 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar.
Gently peel off waxed paper.
Roll up cake in towel, jelly-roll style, starting with a short side.
Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until smooth.
Unroll cake; spread filling over cake to within 1/2 in of edges.
Roll up again; place seam side down on a serving platter.
Cover and refrigerate for at least 1 hour before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Healthy
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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