“A thin pumpkin cake rolled around in a white cream filling, then nuts. Can be frozen and served chilled. Dust with confectioners’ sugar, if desired. This Best Pumpkin Roll Cake is an easy and beautiful dessert to make in the fall.”
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To make this Best Pumpkin Roll Cake, You’ll need the following Ingredients:
Ingredients:
3 eggs
1 cup white sugar
⅔ cup canned pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners’ sugar
¼ cup butter, softened
½ teaspoon vanilla extract
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-coloured. Add pumpkin and lemon juice.
3. In another bowl, combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.
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