 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
I love any recipe I can make ahead: Since one 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls. I make 2, eat one now and enjoy the second one later. To store cake, wrap tightly in plastic wrap, then in foil. Store in freezer up to 1 month. Place in refrigerator to thaw overnight Ingredients:
3/4 cup powdered sugar, plus |
2 tablespoons powdered sugar, divided |
3/4 cup flour |
1 1/2 teaspoons pumpkin pie spice |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 eggs |
1 cup granulated sugar |
3/4 cup canned pumpkin |
1 cup chopped walnuts |
4 ounces cream cheese (1/2 of 8-oz. pkg.) |
1 1/2 cups thawed cool whip topping or 1 1/2 cups thawed cool whip topping |
Directions:
1. PREHEAT oven to 375°F Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
2. MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
3. BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
4. BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 tablespoons powdered sugar just before serving.
|
|