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Pumpkin-Pecan Cake Roll Recipe
Pumpkin-Pecan Cake Roll Recipe photo by Taste of Home
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Pumpkin-Pecan Cake Roll Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

1 piece: 285 calories, 15g fat (5g saturated fat), 71mg cholesterol, 208mg sodium, 36g carbohydrate (27g sugars, 2g fiber), 4g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pumpkin-Pecan Cake Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p149


Reviews for Pumpkin-Pecan Cake Roll

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
lorikb4 User ID: 7306982 82322
Reviewed Sep. 24, 2013

"Wouldn't change nothing very good thank you! This is added to my holiday baking and gift giving"

MY REVIEW
cee-jay User ID: 1579946 34066
Reviewed Oct. 3, 2012

"Can this be made ahead of time? If so, how many days ahead can it be made? This sure look good."

MY REVIEW
emabey User ID: 5117401 33780
Reviewed Nov. 28, 2010

"IT was good. Everybody seemed to really like it."

MY REVIEW
robincarter User ID: 2868884 101113
Reviewed Nov. 21, 2010

"This is a favorite with my family and friends. It makes wonderful gifts and one year I even made some to sell. The most I have made in one season was 38! Robin C., Colorado Springs, CO"

MY REVIEW
dsaltz User ID: 177237 75213
Reviewed Nov. 11, 2008

"This is very good. I made it in 2001 for a reunion and in 2003 for Thanksgiving. Don't know why it took me so long to make it again. Everyone loves it!"

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