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Pumpkin-Pecan Cake Roll




Source of Recipe


Source: Taste of Home magazine


List of Ingredients




For the Cake Roll:

3 eggs

1 cup sugar

3/4 cup all-purpose flour

3/4 cup cooked or canned pumpkin

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon lemon juice

1 cup finely chopped pecans

Confectioners' sugar

For the Filling:

2 packages (3 ounces each) cream cheese, softened

1/4 cup butter or margarine, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract



Recipe



Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.


Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.


In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.