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Nutritional Guidelines (per serving) | |
---|---|
224 | Calories |
11g | Fat |
29g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 14 | |
Amount per serving | |
Calories | 224 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 6g | 30% |
Cholesterol 70mg | 23% |
Sodium 260mg | 11% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 1g | 2% |
Protein 3g | |
Calcium 39mg | 3% |
*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.
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cups pumpkin
- 2/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 8 ounces cream cheese
- 4 tablespoons butter
- 1 teaspoon vanilla
- Garnish: powdered sugar and cinnamon
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F.
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Mix flour, baking soda, and pumpkin pie spice and set aside.
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Blend eggs, sugar, and pumpkin.
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Add flour mixture and mix well.
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Spread onto a well-greased jelly roll pan allowing the mixture to taper at one end (helps with the rolling once cooked.)
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Bake for 10 to 15 minutes.
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Mix remaining ingredients and set aside in the refrigerator.
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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).
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Once cooled to room temperature, mix cream cheese mixture to soften.
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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.)
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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.
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When ready to serve slice 1/4 inch thick and garnish with powdered sugar and cinnamon.
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Serve and enjoy!
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