Ingredients

How to make it

  • Preheat oven to 350 (175 C)
  • Grease and flour 10 x 15 inch pan.
  • Beat eggs and sugars together. Mix until thick and creamy 6 minutes or more.
  • Add spices when thick and mix
  • Add pumpkin as it mixes.
  • Slowly add flour.
  • Pour batter into prepared pans Distribute evenly (top with nuts at this point if you wish)
  • Bake for 15 minutes, or until tested with a toothpick comes out clean.
  • Immediately turn cake out onto a damp cotton towel. Sprinkled with alot of confectioners sugar and sprinkle on top before you roll. Roll into towel from 10" side and let cool at least 20 minutes.
  • Cool cake roll, seam side down, on wire rack until completely cool, about 20 minutes to 1 hour.
  • Gently unroll to fill.
  • Make the Perfect Filling, by creaming the butter and cream cheese until light and fluffy. Beat in the confectioners sugar, mixing until smooth and fill cake.
  • I then roll it in plastic wrap and foil and freeze. I make this up to a month ahead of using it. I usually use this for thanksgiving and make it in October.
  • Before serving sprinkle with confectioners sugar.
  • You can splurge and serve with vanilla bean ice cream and caramel topping. I like it plain. Enjoy all.

Reviews & Comments 1

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  • michellem 6 years ago
    Sooo good...I will make this for the office.
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