Brenda's Pumpkin Cake Roll

Course : Cakes
Serves: 9
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3 large Egg
1 cup Sugar
2/3 Cup Pumpkin
3/4 Cup All-Purpose Flour
1 Teaspoon Baking Powder
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Ground Ginger
----Cream Cheese Filling---
8 ounces Cream Cheese -- Softened
4 Teaspoons Butter Or Margarine
1/2 Teaspoon Vanilla
1 cup Powdered Sugar

Preparation / Directions:

Place eggs in bowl. Attach bowl and flat beater. Turn to speed 6 and beat 1 minute. Continuing on speed 6, gradually sprinkle in sugar; beat for 4 minutes. Reduce to stir speed and add pumpkin. Stop and scrape bowl. Combine flour, baking powder, cinnamon, nutmeg, and ground ginger. Turn to stir speed and gradually add flour mixture to egg mixture, about 1 minute. Line 9x13x3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375 F for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; place on rack and cool completely. When cool, unroll cake and spread with cream cheese filling. Reroll and sprinkle with powdered sugar. CREAM CHEESE FILLING: Place all ingredients in bowl. Attach bowl and flat beater. Turn to speed 4 and beat until thoroughly combined, about 2 minutes.


Nutritional Information:

307 Calories (kcal); 12g Total Fat; (35% calories from fat); 5g Protein; 46g Carbohydrate; 95mg Cholesterol; 165mg Sodium

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