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Pumpkin-Pecan Cake Roll

Name: Pumpkin-Pecan Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings.
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

3 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 15 min. + cooling

Makes

12 servings

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

Pumpkin-Pecan Cake Roll Recipe photo by Taste of Home

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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

Directions

Line a greased 15x10x1-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.
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.

Nutrition Facts

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

Pumpkin-Pecan Cake Roll

Total Time

Makes

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Ingredients

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