Pumpkin Roll III

Pumpkin Roll III

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Debbie Littlejohn
Recipe by  Debbie Littlejohn

“Pumpkin cake rolled like a jelly roll with cream cheese filling.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 15 inch cake roll

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
  2. 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.
  3. 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.
  4. 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.

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Reviews (5)

Rate This Recipe
SHAWNA E.
12

SHAWNA E.

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 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!

Betty
11

Betty

This is very good, but I use baking mix instead of the flour, and sprinkle my towel with confectioners sugar before rolling.

REEBERT
10

REEBERT

This cake was fabulous!! I served it at a birthday party for my friend along with cinnamon ice-cream and it was a HUGE hit! Make sure to keep it stored in the refridgerator though.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 56.8 g
  • 18%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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