Pumpkin Roll

Need a last minute dessert that will wow? Nobody can get enough pumpkin during the holidays. This pumpkin roll recipe is great for an after dinner sweet and coffee.

Pumpkin Roll

Number of Servings: Eight to ten.


Cake Ingredients:
2/3 cup     Canned Pumpkin
1 cup     Sugar
3     Eggs
3/4 cup     Flour
1 teaspoon     Lemon Juice
1 teaspoon     Baking Powder
2 teaspoon     Cinnamon
1 teaspoon     Ground Ginger
1/2 teaspoon     Nutmeg
1/3 teaspoon(or less)     Salt
1 tablespoon     Powdered Sugar
Filling Ingredients:
6 ounces     Cream Cheese
1cup     Powdered Sugar
4 tablespoons     Margarine or Butter
2/3 teaspoon     Vanilla Extract

Sprinkle     Powdered Sugar

Preparation Directions:

For Cake:
1. Beat eggs on high for four to five minutes, while gradually adding the sugar.
2. Stir in at medium or low speed pumpkin, and lemon juice.
3. Mix together dry ingredients: flour, baking powder, and spices.
4. Fold dry ingredients into the pumpkin mixture.
5. Pre-heat oven to 375 degrees.
6. Spread cake mix into a 15x10x1 jelly roll pan.
7. Bake for 15 minutes.
8. Remove from oven and loosen edges with spatula.
9. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth.
10. Roll warm cake, starting at narrow end into a roll with the cheesecloth.
11. Allow to cool to room temperature.

Filling Preparation:
1. In a mixing bowl, mix all ingredients until smooth.
2. Unroll cake and remove cheesecloth.
3. Spread filling onto the cake.
4. Re-roll the cake.
5. Chill for several hours or overnight.

Serving Tips and Suggestions:
* Sprinkle with powdered sugar prior to serving.
* Try a drizzle of chocolate syrup for a change of pace.


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