Pumpkin Cake Roll Recipe

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup biscuit/baking mix
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup chopped nuts
• Confectioners' sugar
• FILLING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

Directions

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
• Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.

Pumpkin Cake Roll published in Country Woman September/October 1999, p40