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Pumpkin Cream Cheese Roll

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Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
Filling: 1 8-ounce package cream cheese
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla

Also needed: Wax paper and aluminum foil
Clean linen towel (not terry cloth)
Powdered sugar & sieve

  • In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
  • Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  • Pour batter into the pan and spread evenly. Bake at 350° for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
  • While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
  • Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges.
  • Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside.
  • Let cake cool completely, about 30 minutes.
  • Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
  • Unroll cooled cake and spread with the filling mixture.
  • Roll up cake with filling on the inside.
  • Wrap in waxed paper and then foil. Refrigerate or freeze.
  • To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

    Note - cake cuts best when still slightly frozen.