Pumpkin-Pecan Cake Roll 3 eggs 1 cup sugar 3/4 cup all-purpose flour 3/4 cup canned pumpkin 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon lemon juice 1 cup finely chopped pecans Confectioners' sugar FILLING: Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pumpkin-Pecan Cake Roll cont. 2 packages (3 ounces each) cream cheese, softened 1/4 cup butter, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans. 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' Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

Pumpkin-Pecan Cake Roll 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 mixing 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. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008