Pumpkin Nut Cake Roll
From kytigger 15 years ago
- 15 minutes to make
- Serves 12
Instead of pumpkin pie for your holiday dessert, bake this Pumpkin Nut Cake Roll with a sweet cream cheese filling.
Ingredients
- ¼ cup confectioners (powdered) sugar for sprinkling on towel shopping list
- Batter: shopping list
- ¾ cup all-purpose flour shopping list
- ½ teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon ground cinnamon shopping list
- ½ teaspoon ground cloves shopping list
- ¼ teaspoon salt shopping list
- 3 large eggs shopping list
- 1 cup granulated sugar shopping list
- 2/3 cup canned pumpkin shopping list
- 1 cup walnuts, coarsely chopped (optional) shopping list
- Filling: shopping list
- 8 ounces cream cheese, room temperature shopping list
- 6 tablespoons unsalted butter, room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup confectioners (powdered) sugar shopping list
- Topping: shopping list
- 2 tablespoons confectioners (powdered) sugar shopping list
How to make it
- Preheat oven to 375 degrees F. Grease a 15x10 inch jelly-roll pan. Line pan with wax paper, and then grease and flour wax paper.
- Sprinkle a clean towel with confectioners (powdered) sugar. (A kitchen towel that is a little larger than the 15x10 inch pan works well.) Set aside to use after the cake is baked.
- Batter:
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.
- In a large bowl, combine eggs and sugar; beat until thoroughly combined and mixture is thick. Add pumpkin; beat until thoroughly mixed. Add flour mixture, stir until mixed.
- Pour batter into baking pan, spread evenly. Sprinkle walnuts evenly over top of batter.
- Bake:
- Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the wax paper. Roll up cake up with the confectioners sugar coated towel, starting with the narrow end. Place on a wire rack to cool.
- Filling:
- In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.
- Assembly:
- Carefully unroll cooled cake; remove towel.
- Spread cream cheese mixture over cake; Re-roll cake. Cover and refrigerate at least one hour.
- Topping:
- Before serving, use a fine-mesh sieve to dust top of cake with confectioners sugar. Refrigerate any left-over cake.
People Who Like This Dish 6
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" It was excellent "