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Pumpkin Pecan Cake Roll Recipe


Pumpkin Pecan Cake Roll Recipe
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Lisamariecr

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Ingredients
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup canned pumpkin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 cup finely chopped pecans
  • confectioners' sugar
  • FILLING:
  • 2 (3 ounce) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions
  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
  2. In a mixing bowl, beat eggs for 5 minutes.
  3. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well.
  4. Add lemon juice.
  5. Spread batter evenly in prepared pan; sprinkle with pecans.
  6. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
  7. Cool for 5 minutes.
  8. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.
  9. Roll up cake in towel, jelly-roll style, starting with a short side.
  10. Cool completely on a wire rack.
  11. In a large mixing bowl, combine the filing ingredients; beat until smooth.
  12. Unroll cake; spread filling over cake to within 1/2 in. of edges.
  13. Roll up again; place seam side down on a serving platter.
  14. Cover and refrigerate for at least 1 hour before serving.

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Comments


Wow, this looks simply delicious.


DELISH and beautiful! WOW!


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