|Nutritional Guidelines (per serving)|
|Servings: 1 cake (14 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||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.|
Everyone just loves this Pumpkin Roll Cake made in a jelly roll pan. This moistness of the pumpkin cake is further enhanced by the cream cheese filling.
Gather the ingredients.
Preheat oven to 350 F.
Mix flour, baking soda, and pumpkin pie spice and set aside.
Blend eggs, sugar, and pumpkin.
Add flour mixture and mix well.
Spread onto a well-greased jelly roll pan allowing the mixture to taper at one end (helps with the rolling once cooked.)
Bake for 10 to 15 minutes.
Mix remaining ingredients and set aside in the refrigerator.
Once pumpkin cake is cooled, turn out on a cheesecloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll).
Once cooled to room temperature, mix cream cheese mixture to soften.
Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4 inch border (The cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.)
Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so as not to stick to wrapping and chill for at least 1 hour.
When ready to serve slice 1/4 inch thick and garnish with powdered sugar and cinnamon.
Serve and enjoy!