Pumpkin Cake Roll With Cream Cheese Filling |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a very moist and flavorful cake with a deliciously creamy filling. Surprisingly, it's not overly sweet. From If you like this one from McCormick, you might also enjoy from them, Pumpkin Bread Pudding With Vanilla Butter Sauce. :) Ingredients:
1 cup sugar |
3/4 cup flour |
1 teaspoon baking powder |
2 teaspoons pumpkin pie spice |
1/8 teaspoon salt |
3 eggs, beaten |
3/4 cup canned pumpkin |
2 tablespoons confectioners' sugar |
8 ounces cream cheese, softened |
1 cup confectioners' sugar |
3 tablespoons butter, softened |
1 teaspoon vanilla extract |
3/4 teaspoon pumpkin pie spice |
1 cup finely chopped walnuts (optional) |
confectioners' sugar, for dusting |
Directions:
1. CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
2. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
3. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
4. FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
5. ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
6. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.
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