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Nutty Pumpkin Cake Roll

My youngest daughter shared this recipe with me; it's a hit anywhere we take it. If the cake cracks the first time you make it, just remember—it's supposed to look like a log! —June Mullins, Livonia, Missouri
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    10 servings

Ingredients

  • 3 large 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:
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • Line a greased 15x10x1-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 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.
Nutrition Facts
1 slice: 335 calories, 18g fat (6g saturated fat), 85mg cholesterol, 205mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 6g protein.

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