Feeling Hungry?

Pumpkin Cake Roll

Ingredients

Cake:

3 eggs

1 C sugar

2/3 C canned pumpkin

1 t lemon juice

¾ C flour

1 t baking powder

2 t cinnamon

1 t ginger

½ t nutmeg

½ t salt

1 C chopped pecans

Filling:

1 C powdered sugar

6 oz. cream cheese

4 T butter or margarine

½ t vanilla

Directions

Filling:

Beat all of the filling ingredients together until they are smooth.

Cake:

Beat eggs with an electric mixer on high for about 5 minutes.  Add sugar, pumpkin, and lemon juice, blending thoroughly.  Add flour, baking powder, spices, and salt, blending thoroughly.

Spread batter in a 15” x 10” baking pan, sprayed with cooking spray and sprinkle chopped pecans on top. 

Bake at 375 degrees for 15 minutes.  Turn out onto a thin towel, sprinkled with powdered sugar.  Starting at the narrow end, roll the cake up in the towel.  While the cake is rolled, allow it to cool completely and then gently unroll.  Spread the cream cheese filling on the cake and then roll it back up again (minus the towel this time).  If desired, dust the roll with powdered sugar.

Thank you Charlotte McKinney - for making our mouths water with this fall recipe!


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