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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 24 |
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This is the most requested recipe from my family and co workers especially around Thanksgiving. This buttercream filled pumpkin cake roll disappears in minutes whenever I make it. Ingredients:
9 large eggs |
2 1/2 cups extra finely granulated sugar |
1 (15 ounce) can pumpkin |
2 1/4 cups all-purpose flour |
1 tablespoon baking soda |
1 1/2 teaspoons pumpkin pie spice |
1 1/2 cups chopped pecans |
3 (8 ounce) packages philadelphia cream cheese, softened |
1/2 cup unsalted butter, softened |
2 1/2 cups powdered sugar |
1 tablespoon real vanilla extract |
Directions:
1. In a large mixing bowl, beat eggs until light yellow.
2. Add the remainder of the cake ingredients, except nuts.
3. Blend on medium speed for 1 minute, then scrape the sides of the bowl and blend another 1-2 minutes.
4. Remove bowl from mixer and stir in chopped nuts.
5. Cover and place bowl in refrigerator for 15 minutes.
6. Meanwhile,in another large mixer bowl,cream softened cream cheese and butter together until smooth.
7. Gradually incorporate powdered sugar and then add vanilla and blend well.
8. Cover and store butter cream mixture in refrigerator until needed.
9. Preheat oven to 375 degrees.
10. Grease or spray a jelly roll pan or lipped baking sheet.
11. Remove cake mixture from refrigerator and spread one-third.
12. of the mixture into a rectangular shape about 11 inches by 14 inches.
13. Bake 10-15 minutes until the edges of the cake start to brown.
14. Remove from oven and loosen from pan with a spatula or wide turner.
15. Place waxed paper over cake and place tea towel on top of waxed paper.
16. Flip cake onto waxed paper and carefully remove baking pan.
17. Roll cake from longest side with tea towel and set aside for 20 minutes.
18. Meanwhile, repeat cake baking steps twice more.
19. After twenty minutes, unroll warm cake and spread with one-third of buttercream mixture.
20. Re-roll cake; wrap in waxed paper or foil and refrigerate at least 4 hours or until served.
21. Repeat filling remaining 2 baked cakes.
22. Yield: 3 cake rolls.
23. Servings each cake roll serves 8-10.
24. Notes: Cinnamon can be substituted for pumpkin pie spice.
25. Walnuts can be substituted for pecans.
26. Neufchatel cheese can be substituted for all or part of cream cheese but the filling will be softer.
27. The pumpkin log can be frozen for up to 2 weeks.
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