Pumpkin Roll III5 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 1 hr 35 min
“Pumpkin cake rolled like a jelly roll with cream cheese filling.” - by Debbie Littlejohn
Original recipe yields 1 - 15 inch cake roll
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
- To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.
Amount Per Serving (15 total)
- 414 cal
- 18.9 g
- 56.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This made a delicious and beautiful cake that pleased everyone who tried it!! It was fairly easy to roll, and I only ended up with one crack which I disguised by tucking under. There was extra filling..." See more left over, but it was tasty and I used it for something else, so no harm was done there!! The cake was moist and wonderful. I changed nothing in the recipe, and shall make it again!"
"This is very good, but I use baking mix instead of the flour, and sprinkle my towel with confectioners sugar before rolling...." See more"
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