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Pumpkin-Pecan Cake Roll

Pumpkin-Pecan Cake Roll
I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. —Iva Combs, Medford, Oregon
12 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 3/4 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped pecans
  • Confectioners' sugar
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
  • and 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. Beat in pumpkin and lemon juice.
  • Combine dry ingredients; fold into pumpkin mixture. Spread batter
  • evenly into prepared pan; sprinkle with pecans.
© Taste of Home 2012

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Pumpkin-Pecan Cake Roll (continued)

Directions (continued)

  • Bake at 375° for 15 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
  • dusted with confectioners' sugar. Gently peel off waxed paper. Roll
  • up cake in towel, jelly-roll style, starting with a short side. Cool
  • completely on a wire rack.
  • In a large bowl, combine the filing ingredients; beat until smooth.
  • Unroll cake; spread filling over cake to within 1/2 in. of edges.
  • Roll up again; place seam side down on a serving platter. Cover and
  • refrigerate for at least 1 hour before serving. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 285 calories, 15 g fat (5 g saturated fat), 71 mg cholesterol, 208 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2012