Walnut Pumpkin Cake Roll

Name: Walnut Pumpkin Cake Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 3 large eggs; 1 cup sugar; 2/3 cup canned pumpkin; 1 teaspoon lemon juice; 3/4 cup all-purpose flour; 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 walnuts; Confectioners' sugar; FILLING:; 6 ounces cream cheese, softened; 1 cup confectioners' sugar; 1/4 cup butter, softened; 1/2 teaspoon vanilla extract

This is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont

Ingredients

3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
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 walnuts
Confectioners' sugar
FILLING:
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Directions

Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts

1 slice: 312 calories, 17g fat (7g saturated fat), 81mg cholesterol, 247mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 6g protein.

Originally published as Pumpkin Cake Roll in Country October/November 2002

Reviews

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Average Rating:

paul3303

Oct 25, 2015

Very good recipe. I don't use the nuts and use parchment paper sprayed with pam. Excellent flavor and texture.
Elysionia

Jan 14, 2013

I love this recipe. My cake always cracks at some point and it's sticky but my family & friends don't mind. I use 8oz of cream cheese & add a bit more spices including a small amount of cardamon.
connie_randy

Oct 18, 2011

love the idea about flipping to the skicky side--never ever thought of this!
reikcin

Sep 19, 2008

I always flip my cake back over and fill the sticky side with the icing/filling. The presentation is so much nicer that way.
lisawallace

Mar 30, 2008

if you don't want to go to the trouble of rolling this cake up, you can always just frost the cooled cake with the filling!
siheckert

Dec 20, 2007

Ive made these for years but the outside is always sticky. What am I doing wrong?