Pumpkin Cream Cheese Roll |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
PUMPKIN CREAM CHEESE ROLL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bull Estate in Mesquite, Texas in 1990. Ingredients:
3 eggs |
1 cup granulated sugar |
2/3 cup canned pumpkin |
3/4 cup flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
filling |
8 ounces soft cream cheese |
4 tablespoons butter |
1 cup powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. Combine all filling ingredients and blend until smooth then set aside.
2. In large bowl combine eggs and sugar then beat well.
3. Add pumpkin and mix until blended.
4. In separate bowl combine flour, baking powder, spices and salt.
5. Add to egg mixture and mix well then spread batter into greased and waxed paper jelly roll pan.
6. Bake at 375 for 15 minutes then remove from pan and cool 15 minutes.
7. Place cake on a clean kitchen towel and cool 20 minutes.
8. From one short side roll cake up in towel then unroll cake and place on plastic wrap.
9. Evenly spread filling over cake and roll back up then cover with plastic wrap.
10. Place cake seam side down on platter and chill 3 hours.
11. Sprinkle with powdered sugar before serving.
|
|