Pumpkin Cake Roll

63 Orange Street Bed and Breakfast Inn

63 Orange Street , Saint Augustine, FL 32084 Stati Uniti d'America


  • Cake:
  • 3 eggs
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 2/3 cup canned pumpkin (not pie filling)
  • 1 teaspoon baking soda
  • 3/4 cup all purpose flour
  • Filling:
  • 2 tablespoons soft margarine
  • 8 oz cream cheese -softened
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 cup finely chopped walnuts or pecans

[Resource Id: instructions, Set: recipeview]

  1. Cake: Set oven at 350°. Mix eggs, sugar, cinnamon and pumpkin. Mix in flour and baking soda. Line a 10 x 15” cookie sheet (with sides) with waxed paper. Pour batter into lined pan. Bake at 350° for 15 minutes. Sprinkle a clean dish towel with powdered sugar. While cake is still warm, turn out onto towel. Carefully peel off waxed paper and sprinkle top side with powered sugar. Starting at a narrow end, roll cake and towel up together. Cool completely.
  2. Filling: Mix all ingredients, except nuts, until smooth. Mix in nuts. Unroll cake. Spread with filling and reroll tightly (WITHOUT towel).
  3. Chill before slicing and serving. Freezes wonderfully.
[Resource Id: recipe-desc-title, Set: recipeview]:

Pumpkin Cake Roll