Community Pick
Pumpkin Roll II

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
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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.
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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
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