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    You are in: Home / Recipes / Pumpkin Cake Roll Recipe
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    Pumpkin Cake Roll

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Tawni's Note:

    This recipe came from a school fundraiser recipe book that my mom has. I grew up making this almost every year on Thanksgiving morning. I am mostly submitting this so I know where I can find it. I checked other Pumpkin Cake Roll recipes and this, while similar, is not a exact match.

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    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    Roll

    Units: US | Metric

    Cake

    Filling

    Directions:

    1. 1
      Preheat oven to 375 degrees. Beat eggs on high speed for five minutes. Stir in sugar, pumpkin and lemon juice. In separate bowl, mix dry ingredients and add to pumpkin mixture. Spread onto a greased and floured jelly roll pan. Top with walnuts. Bake 12 to 15 minutes. Turn out on a towel that has been sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll. Filling: Combine filling ingredients and beat until smooth.Spread over unrolled cake; roll again and chill until serving. (May also be frozen).

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Cake Roll

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 428.0
     
    Calories from Fat 161
    37%
    Total Fat 17.9 g
    27%
    Saturated Fat 5.1 g
    25%
    Cholesterol 90.7 mg
    30%
    Sodium 313.7 mg
    13%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 1.7 g
    7%
    Sugars 48.5 g
    194%
    Protein 8.5 g
    17%

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