Pumpkin Cake Roll with Vanilla Cream Cheese

Dec 09, 2005 by domisi | 1 Comments| Share it:   

Delicious!

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1 rating

Info

  • Prep: 30 mins. - 1 hr.
  • Cook: ~30 mins.
  • Serves: 6

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Ingredients

Pumpkin Cake ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
2/3 cup pumpkin

The filling ingredients can be found below.

Step 1

First, mix flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in another bowl until thick.

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Step 2

Beat in the pumpkin, then stir in the flour mixture.

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Step 3

Finished pumpkin cake mixture:

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Step 4

Grease a 15"x10" jelly roll pan. Line it with wax paper or parchment paper, then grease and flour the paper.

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Step 5

Spread the pumpkin cake mixture evenly in the pan. At this point, you can also add nuts if you wish (chopped walnuts work well), but we decided not to. Heat the oven to 375 degrees Fahrenheit, and then cook the cake for 13 to 15 minutes, or until the cake is springy.

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Step 6

While the pumpkin cake is cooking, make the filling: 8 ounces cream cheese, softened 6 tablespoons butter, softened 1 cup powdered sugar 1 teaspoon vanilla extract Beat all ingredients in a bowl until smooth. Should look like this:

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Step 7

Also while the cake is cooking, sprinkle powdered sugar on a thin cotton kitchen towel. The towel we used wasn't ideal, but it's all we had.

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Step 8

When the cake is done, immediately loosen and turn the cake upside down onto the towel. Peel away the paper and roll up the cake and towel together. Then let the cake cool for a while. I put it in the fridge for 15 minutes or so.

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Step 9

Then, carefully unroll the cake and remove the towl. Spread the cream cheese mixture evenly over the cake and re-roll the cake. Wrap the whole thing in plastic wrap (we didn't have any, so we used aluminum foil) and refrigerate. The longer you refrigerate it the better, but it has to have at least an hour. It's also good to sprinkle with powdered sugar when serving. Serve you pumpkin cake roll with vanilla cream cheese.

Now that you have learned how to make pumpkin cake roll with vanilla cream cheese, please be sure to view these other cake recipes. Also, you will love these American recipes.

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1 Comment

user does not have an avatar dragonpearl1

Nov 25, 2007

This recipe was very good.  I adapted the recipe to fit a half sheet pan.  Very moist, tender, easy and delicious.

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