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    Roll: Nutty Pumpkin Cake Roll


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    3/4 cup self-rising flour
    1 cup chopped pecans
    2 teaspoons ground cinnamon
    1 teaspoon pumpkin pie spice
    1/2 teaspoon ground nutmeg
    Cream Cheese Filling (below)

    Recipe



    Preheat oven to 375°F.  Grease a 15x10-inch jelly-roll pan; line with waxed paper.  Spray with non-stick vegetable spray. In a large mixing bowl, beat eggs and sugar until thick and lemon-colored.  Beat in pumpkin.  Fold in flour, pecans and spices.  Pour into prepared jelly-roll pan; spread evenly. Bake 15 minutes.  Invert onto a towel dusted with confectioners' sugar.  Peel off waxed paper.  Starting at a narrow edge, roll up; cool on wire rack.

    CREAM CHEESE FILLING
    1 cup confectioners' sugar
    1 8-ounce package cream cheese, softened
    6 tablespoons butter or margarine, softened
    1 teaspoon vanilla extract
    In a medium bowl, combine all ingredients; beat until smooth.  Unroll cake; spread with filling.  Reroll cake.  Refrigerate until ready to serve.

 

 

 

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