Wednesday, October 20, 2010

Yummy Pumpkin Roll Cake


The smells, the food, the spices, the colors, the decorations, EVERYTHING about it just makes me warm and toasty inside. So when fall rolls around I love to cook

(who am I kidding... I love to cook all year round :) but this time of year is one of my favorites!)

I am always in search of new yummy recipes. So about 5 years ago I found this website ALLRECIPES.COM. I LOVE IT! It has almost every recipe that you could possibly want and best of all it has a rating on each and every recipe from others who have tried it. That way you know if it is going to be good. That is where I found this tasty recipe. I just wanted to share it with all of you, and believe me this is The Best Recipe I have found for pumpkin rolls.


Pumpkin Roll Cake



Makes: 18 servings


3 eggs

1 cup white sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup chopped *walnuts

(*I use pecans, I'm allergic to walnuts and plus pecans are better!)

6 ounces cream cheese, softened

1 cup confectioners' sugar

1/4 cup butter, softened

1/2 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  6. 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.
  7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  8. 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.

Nutritional Information pastedGraphic_1.pdf

Amount Per Serving Calories: 180 | Total Fat: 7.6g | Cholesterol: 59mg

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