Pumpkin Roll Cake
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Recipe Summary Pumpkin Roll Cake
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Ingredients | Dessert Recipes Crescent Roll Recipes3 eggs1 cup white sugar⅔ cup canned pumpkin1 teaspoon lemon juice¾ cup all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder½ teaspoon salt¼ teaspoon ground nutmeg1 cup chopped walnuts6 ounces cream cheese, softened1 cup confectioners' sugar¼ cup butter, softened½ teaspoon vanilla extractDirectionsPreheat oven to 375 degrees F (190 degrees C).In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.Info | Dessert Recipes Crescent Roll RecipesServings:
16
Yield:
15 x10x1-inch cake
TAG : Pumpkin Roll CakeFruits and Vegetables, Vegetables, Squash,