Pumpkin Pecan Cake Roll
From lisamariecr 14 years agoIngredients
- 3 eggs shopping list
- 1 cup sugar shopping list
- 3/4 cup all-purpose flour shopping list
- 3/4 cup canned pumpkin shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1 teaspoon lemon juice shopping list
- 1 cup finely chopped pecans shopping list
- confectioners' sugar shopping list
- FILLING: shopping list
- 2 (3 ounce) packages cream cheese, softened shopping list
- 1/4 cup butter, softened shopping list
- 1 cup confectioners' sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
- In a mixing bowl, beat eggs for 5 minutes.
- Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well.
- Add lemon juice.
- Spread batter evenly in prepared pan; sprinkle with pecans.
- Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.
- Roll up cake in towel, jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
- In a large mixing bowl, combine the filing ingredients; beat until smooth.
- Unroll cake; spread filling over cake to within 1/2 in. of edges.
- Roll up again; place seam side down on a serving platter.
- Cover and refrigerate for at least 1 hour before serving.
People Who Like This Dish 4
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The Rating
Reviewed by 2 people-
DELISH and beautiful! WOW!
tuilelaith in Columbia loved it -
Wow, this looks simply delicious.
bjrice3 in Hanceville loved it
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