Recipe

Pumpkin Cake Roll Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 month, 3 weeks ago Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave…and no one has to know just how easy it was! Prep:25m Cook:10m Servings:12	Mountainmam
	pumpkin cinnamon ginger cream cheese vanilla

Does this look good? Yeah! / Nope

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Ingredients

3 eggs

3/4 cup sugar

2/3 cup canned pumpkin

1/2 teaspoon almond extract

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1 tablespoon plus 1 cup confectioners' sugar, divided

6 ounces reduced-fat cream cheese, cubed

1 teaspoon butter

1/2 teaspoon vanilla extract

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small mixing bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.

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