Country Pumpkin Cake Roll

This recipe is a favorite of one of my dearest friends, anthony. It comes from his mom, Sharla

• Ready In: 35 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 3  eggs
• 1  cup sugar
• 2⁄3 cup canned pumpkin
• 3⁄4 cup  biscuits or 3⁄4 cup baking mix
• 2  teaspoons ground cinnamon
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon ground nutmeg
• 1  cup  chopped  nuts
• 2 (3 ounce) packages cream cheese, softened
• 1⁄4 cup butter, softened
• 1  cup confectioners' sugar
• 1  teaspoon vanilla extract

Directions

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2. Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 inches of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.