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
Ingredients
- 3 large 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:
- 6 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Reviews
Wouldn't change nothing very good thank you! This is added to my holiday baking and gift giving
Can this be made ahead of time? If so, how many days ahead can it be made? This sure look good.
IT was good. Everybody seemed to really like it.
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
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!