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    You are in: Home / Recipes / Pumpkin Cake Roll With Cream Cheese Filling Recipe
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    Pumpkin Cake Roll With Cream Cheese Filling

    Pumpkin Cake Roll With Cream Cheese Filling. Photo by 2Bleu

    1/1 Photo of Pumpkin Cake Roll With Cream Cheese Filling

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    2Bleu's Note:

    This is a very moist and flavorful cake with a deliciously creamy filling. Surprisingly, it's not overly sweet. From www.McCormick.com If you like this one from McCormick, you might also enjoy from them, Pumpkin Bread Pudding With Vanilla Butter Sauce. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    cake

    filling

    other

    Directions:

    1. 1
      CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
    2. 2
      In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
    3. 3
      Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
    4. 4
      FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
    5. 5
      ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
    6. 6
      Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

    Ratings & Reviews:

    • on December 20, 2009

      55

      Yeah - I did it! I have never done a cake roll before, but I love the pumpkin ones so I crossed my fingers and it worked! Tasted great, really wasn't hard to do at all. Made for Let's P-A-R-T-Y! 2009

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2011

      55

      This was my first time making a pumpkin roll. I followed the recipe as written other then I didn't dust mine with sugar and eveyone enjoyed it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      55

      Everyone raved about it - not a crumb left! Not too hard to make...I never thought I could do this! It was perfect, easy, and beautiful when sliced on the platter. Everyone's asking for it again already. Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pumpkin Cake Roll With Cream Cheese Filling

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 252.8
     
    Calories from Fat 96
    38%
    Total Fat 10.7 g
    16%
    Saturated Fat 5.9 g
    29%
    Cholesterol 74.9 mg
    24%
    Sodium 196.0 mg
    8%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 0.7 g
    2%
    Sugars 28.9 g
    115%
    Protein 3.7 g
    7%

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