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Pumpkin Roll

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Course: Dessert
Keyword: cake

Equipment

  • 1 15 x 10-inch jelly roll pan
  • wax paper
  • 1 kitchen towel
  • 1 large mixer bowl
  • 1 small bowl

Ingredients

Cake

  • 1/4 cup powdered sugar to sprinkle on towel
  • 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 eggs large
  • 1 cup granulated sugar
  • 2/3 cup Libby's 100% Pure Pumpkin
  • 1 cup walnuts

Filling

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 6 tbsp butter or margarine
  • 1 tsp vanilla extract
  • powdered sugar optional for decoration

Instructions

For Cake

  • Preheat oven to 375 degrees.
  • Grease 15 x 10-inch jelly roll pan; line with wax paper. Grease and flour paper.
  • Sprinkle a thin, cotton kitchen towel with powdered sugar.
  • Combine 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt in a small bowl.
  • Beat 3 eggs and 1 cup granulated sugar in a large mixer bowl until thick. Beat in 2/3 cup Libby's 100% Pure Pumpkin. Stir in flour mixture.
  • Spread evenly into prepared pan.
  • Sprinkle with 1 cup walnuts.
  • Bake for 13 to 15 minutes or until top of cake springs back when touched. If using a dark colored pan, begin checking for doneness at 11 minutes.
  • Immediately loosen and turn cake onto prepared towel. Carefully peel off paper.
  • Roll up cake and towel together, starting with narrow end.
  • Cool on wire rack.

For Filling

  • Beat 8 oz cream cheese, 1 cup powdered sugar, 6 tbsp butter or margarine and 1 tsp vanilla extract in a small mixer bowl until smooth.
  • Carefully unroll cake.
  • Spread cream cheese mixture over cake.
  • Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar before serving, if desired.

Notes

Be sure to put enough powdered sugar on the towel when rolling up the cake, so it will not stick.