Directions:
- In a large mixing bowl, beat eggs until light yellow.
- Add the remainder of the cake ingredients, except nuts.
- Blend on medium speed for 1 minute, then scrape the sides of the bowl and blend another 1-2 minutes.
- Remove bowl from mixer and stir in chopped nuts.
- Cover and place bowl in refrigerator for 15 minutes.
- Meanwhile,in another large mixer bowl,cream softened cream cheese and butter together until smooth.
- Gradually incorporate powdered sugar and then add vanilla and blend well.
- Cover and store butter cream mixture in refrigerator until needed.
- Preheat oven to 375 degrees.
- Grease or spray a jelly roll pan or lipped baking sheet.
- Remove cake mixture from refrigerator and spread one-third.
- Of the mixture into a rectangular shape about 11 inches by 14 inches.
- Bake 10-15 minutes until the edges of the cake start to brown.
- Remove from oven and loosen from pan with a spatula or wide turner.
- Place waxed paper over cake and place tea towel on top of waxed paper.
- Flip cake onto waxed paper and carefully remove baking pan.
- Roll cake from longest side with tea towel and set aside for 20 minutes.
- Meanwhile, repeat cake baking steps twice more.
- After twenty minutes, unroll warm cake and spread with one-third of buttercream mixture.
- Re-roll cake; wrap in waxed paper or foil and refrigerate at least 4 hours or until served.
- Repeat filling remaining 2 baked cakes.
- Yield: 3 cake rolls.
- Servings each cake roll serves 8-10.
- Notes: Cinnamon can be substituted for pumpkin pie spice.
- Walnuts can be substituted for pecans.
- Neufchatel cheese can be substituted for all or part of cream cheese but the filling will be softer.
- The pumpkin log can be frozen for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.1 Kcal (2567 kJ) | ||
| Calories from fat | 292.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.48g | 50% | |
|---|---|---|---|
| Cholesterol | 82.43mg | 27% | |
| Sodium | 562.43mg | 23% | |
| Potassium | 876.92mg | 19% | |
| Total Carbs | 75.2g | 25% | |
| Sugars | 48.9g | 196% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 433.53 Kcal (1815 kJ) | ||
| Calories from fat | 206.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.97g | 50% | |
|---|---|---|---|
| Cholesterol | 58.29mg | 27% | |
| Sodium | 397.7mg | 23% | |
| Potassium | 620.08mg | 19% | |
| Total Carbs | 53.17g | 25% | |
| Sugars | 34.58g | 196% | |
| Dietary Fiber | 1.21g | 7% | |
| Protein | 6.11g | 17% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 5% | |
| Calcium | 36.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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