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Pumpkin Cake Roll

Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave…and no one has to know just how easy it was! Heidi Reinhard - Montpelier, Indiana

12 ServingsPrep: 25 min. Bake: 10 min. + chilling

Ingredients

3 eggs
3/4 cup sugar
2/3 cup canned pumpkin
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon plus 1 cup confectioners' sugar, divided
6 ounces reduced-fat cream cheese, cubed
1 teaspoon butter
1/2 teaspoon vanilla extract

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the
paper with cooking spray; 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. Beat in pumpkin and extract.
Combine the flour, cinnamon, baking powder, ginger and salt; fold
into pumpkin mixture. Spread batter evenly into prepared pan.
Bake at 375° for 10-15 minutes or until cake springs back when
lightly touched (do not overbake). Cool for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners'

2 of 2

Pumpkin Cake Roll (continued)

Directions (continued)

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 small bowl, beat the cream cheese, butter, vanilla
and remaining confectioners' sugar until fluffy.
Unroll cake; spread filling evenly over cake to within 1/2 in. of
edges. Roll up again. Cover and refrigerate for 1 hour before
serving. Yield: 12 servings.

Nutrition Facts: 1 slice equals 182 calories, 5 g fat (3 g saturated fat), 64 mg cholesterol, 212 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.