Pumpkin Cake Roll With Cream Cheese Filling
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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
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337 | Calories |
15g | Fat |
47g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 337 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 9g | 44% |
Cholesterol 94mg | 31% |
Sodium 294mg | 13% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 4% |
Total Sugars 38g | |
Protein 5g | |
Vitamin C 1mg | 4% |
Calcium 71mg | 5% |
Iron 1mg | 6% |
Potassium 103mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This irresistible, top-rated, pumpkin spice–flavored cake roll is filled with a scrumptious cream cheese filling. It's among the most popular pumpkin recipes, and one taste will tell you why.
Individual slices keep well in the freezer; bring some out when friends and family stop by. This is the perfect fall or winter holiday cake.
Ingredients
For the Pumpkin Cake:
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Oil or shortening, for greasing pan
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3/4 cup all-purpose flour, plus more for pan
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Confectioners' sugar, for rolling and dusting
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3 large eggs, at room temperature
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1 cup granulated sugar
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2/3 cup pumpkin puree, canned or homemade
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1 teaspoon lemon juice
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1 teaspoon baking powder
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup chopped pecans, optional
For the Filling:
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1 cup confectioners' sugar, sifted
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8 ounces cream cheese, softened
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5 tablespoons (2 1/2 ounces) unsalted butter, softened
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1 teaspoon pur vanilla extract
Steps to Make It
Make the Cake
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Gather the ingredients.
The Spruce / Cara Cormack
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Heat the oven to 350 F (180 C/Gas 4). Grease a 10 x 15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. Grease and flour the waxed paper.
The Spruce / Cara Cormack
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Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with confectioners' sugar. Set aside.
The Spruce / Cara Cormack
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In a large mixing bowl with an electric mixer, lightly beat the eggs. Gradually add the granulated sugar; beat until thick and light yellow in color, about 4 to 5 minutes.
The Spruce / Cara Cormack
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Add the pumpkin puree and lemon juice and beat on low speed until blended.
The Spruce / Cara Cormack
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In a separate bowl, combine the 3/4 cup flour, baking powder, spices, and salt.
The Spruce / Cara Cormack
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Fold the dry ingredients to the egg mixture.
The Spruce / Cara Cormack
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Spread batter into the prepared jelly roll pan. If desired, sprinkle the chopped pecans over the batter.
The Spruce / Cara Cormack
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Bake in the preheated oven for 12 to 15 minutes. The cake will spring back when touched lightly with a finger. Remove the cake from the oven and immediately turn out onto the confectioners' sugar dusted tea towel.
The Spruce / Cara Cormack
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Carefully remove the waxed or parchment paper from the cake.
The Spruce / Cara Cormack
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Starting at the 10-inch side, roll up the warm cake, towel and all. Set aside.
The Spruce / Cara Cormack
Make the Filling and Assemble the Cake
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While the cake is cooling in the towel, prepare the cream cheese filling. Gather the ingredients.
The Spruce / Cara Cormack
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Beat together cream cheese and butter until fluffy.
The Spruce / Cara Cormack
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Gradually beat in the sifted confectioners' sugar and vanilla extract. Continue beating until the mixture is smooth.
The Spruce / Cara Cormack
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Carefully unroll the cooled cake. Evenly spread the cream cheese filling over the cake.
The Spruce / Cara Cormack
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Roll up the cake—without the towel—and wrap it in plastic wrap. Cover and chill for at least 1 hour before serving.
The Spruce / Cara Cormack
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When you're ready to serve the cake, dust the top with confectioners' sugar. Slice the cake into 1-inch-thick pieces. Keep leftover slices refrigerated.
The Spruce / Cara Cormack
Tip
The pumpkin roll freezes well. Wrap the whole cake or individual slices in plastic wrap and then put in a heavy-duty freezer bag. Freeze for up to three months.
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