Pumpkin Cake Roll
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 3 beaten eggs
- Sugar Twin (to equal 1 cup)
- 2⁄3 cup pumpkin
- 1 teaspoon lemon juice
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 cup finely chopped nuts
- powdered sugar (for rolling)
- 1 cup powdered sugar
- 1 (3 ounce) package reduced-fat cream cheese
- 1⁄4 cup reduced fat margarine
- 1⁄2 teaspoon vanilla
directions
- Beat eggs on high speed for five minutes.
- Gradually beat in sugar twin.
- Stir in pumpkin and lemon juice.
- Stir together dry ingredients.
- Fold into pumpkinmixture.
- Spread in greased and floured jelly roll pan.
- Top with chpped nuts.
- Bake at 375 degrees in preheated oven for fifteen minutes.
- Turn out onto a lightly sugared towel.
- Starting at narrow end, roll towel and cake together; cool.
- Unroll carefully.
- Make filling by beating together cream cheese, 1 cup powered sugar, margarine, and vanilla.
- Beat until smooth.
- Spread over cake; roll up.
- Chill.
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RECIPE SUBMITTED BY
Gloria
United States