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Pumpkin Roll Cake
Deanne Frieders
Moist, spiced cake with rolled layers of cream cheese icing - pumpkin roll cake is a must try recipe for your Thanksgiving season!
12
slices
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Resting time
5
minutes
minutes
Ingredients
TO MAKE THE CAKE
3
large
eggs
1
cup
sugar
¾
cups
all purpose flour
¾
teaspoon
baking powder
¼
teaspoon
salt
⅔
cup
canned pumpkin
2
teaspoon
cinnamon
1
teaspoon
ginger
1
teaspoon
nutmeg
1
teaspoon
vanilla
1
teaspoon
lemon juice
TO MAKE THE ICING
1
cup
powdered sugar
8
oz
low-fat cream cheese
room temperature
1
teaspoon
vanilla
Instructions
TO MAKE THE CAKE
Preheat oven to 325 degrees F.
Beat eggs and sugar. Add dry ingredients. Stir just to blend. Add pumpkin (solid pack), spices, vanilla, and lemon juice.
Prepare 10" x 15" jelly roll pan. Use cooking spray and a layer of parchment paper or waxed paper, also sprayed with cooking spray.
Pour batter into prepared pan. Make sure to spread into the corners, otherwise they'll be done first and be "crispy".
Bake for 20-25 minutes until the cake springs back when touched.
Cool 5 minute in the pan. Sprinkle with powdered sugar.
Cool for 5 minutes in the pan. Turn out on towel sprinkled generously with powdered sugar on it.
Roll cake in towel, jelly roll style. Let cool completely.
TO MAKE ICING
To make icing, beat cream cheese, powdered sugar and vanilla. Unroll cake and spread onto inside of cake. Reroll cake without towel.
Refrigerate until chilled. Cut into slices to serve.
For a prettier presentation, trim off any hardened edges before rolling.
Notes
For a prettier presentation, trim off any hardened edges before rolling.
Nutrition
Calories:
223
kcal
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