Name: Pumpkin Roll II
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8-10 serving(s)
Ingredients: 3 eggs; 1 cup sugar; 2/3 cup canned 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 (8 ounce) package cream cheese; 4 tablespoons margarine; 1 cup powdered sugar; 1/2 teaspoon vanilla

Community Pick

29

Recipe by troyh

29

People talking

Join In Now Join the conversation!

Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part

Ready In:: 1hr
Serves:
Units:

29

People talking

Join In Now Join the conversation!

ingredients

3 eggs
1 cup sugar
²⁄₃ cup canned 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
Filling
1 (8 ounce) package cream cheese
4 tablespoons margarine
1 cup powdered sugar
¹⁄₂ teaspoon vanilla

directions

Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
Unroll cake and spread filling evenly.
Re-roll and chill at least one hour before serving.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@troyh

Contributor

@troyh

Contributor

"Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by PamC6283

12/1/2015

Reply
review by PamC6283

12/1/2015

Easy and excellent recipe. I sprinkled a half cup of chopped walnuts over the filling before rolling up. Thanks for a terrific recipe.

1

Replies 1
photo by Chipfo

10/21/2013

Reply
review by Chipfo

10/21/2013

This was my first cake roll to make, it turned out wonderful. I looked at a lot of recipes and chose this one, I did a couple things different according to most recipes I read, but used the exact ingredients. First thing was I greased both the pan and wax paper and lightly floured the wax paper before pouring in the batter. Then after baked I turned it onto a tea cloth heavily sprinkled with powdered suger and sprinkled more powdered sugar on top and rolled up while still hot. Allowed it to cool completely. Then I unrolled it, spread on the filling and re-rolled it, rolled it up in wax paper then foil, chilled it for about 2 hours. It did crack some while rolling it up the second time, but I researched and it was due to overbaking, so I suggest checking it at 10 minutes with a toothpick, if it comes out clean it is done (our oven was about 20 degrees hot also, I have since checked it). I also trimmed the edges from crust to make a better apearence, the crust "sticks" were awsome, lol. The cream cheese filling doesn't look like much in the bowl, but believe me it is plenty. Over all, great recipe, I will be making this one again!

Reply
review by Manda_esh

9/30/2012

Not a big winner in my book. It was really dense and wet, my powdered sugar got wet from the moisture and was more like a glaze... We will eat it but will not make it again.

Reply