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Pumpkin Cake Roll

Roll out this well-rounded dessert from June Mullins - and get set to harvest plenty of compliments. "It earns me rave reviews whenever I serve it," attests the Livonia, Missouri mom. "My youngest daughter shared the recipe with me. It's a hit at her house, too."

10 ServingsPrep: 20 min. Bake: 15 min. + cooling

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

2 of 2

Pumpkin Cake Roll (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 335 calories, 18 g fat (6 g saturated fat), 85 mg cholesterol, 205 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.