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Pumpkin Cream Cheese Roll
From TEXAS SUNCATCHERS INN
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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.
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