Recipe by smelly0610

Great for the holidays but dilcious all year round. This is a slightly altered recipe from

Ingredients Nutrition


  1. Mix eggs and splenda together.
  2. Add remaining ingredients, blending on high until smooth. Bake on a cookie sheet with wax paper and baking spray on the wax paper.
  3. Baked at 350 degrees for 15 minutes.
  4. Remove warm cake.
  5. Lay a piece of wax paper on top and roll the pumpkin cake up.
  6. Put into the refrigerator for 20 minutes.
  7. Filling.
  8. Mix the filling together. Stir until smooth.
  9. After 20 minutes take the pumpkin cake out of the refrigerator, unroll and spread the filling into the middle. Take the wax paper off and re-roll the pumpkin cake back up. Refrigerate for 1 hour before serving.
  10. Cut and serve after 1 hour.
  11. Makes 10 servings.

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