Walnut Pumpkin Cake Roll
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
Reviews
I've made this recipe for almost 30 years, and my family keeps asking for it. Only difference is, I don't use lemon juice. Also, I add a cup of Cool Whip to my cream cheese filling. Everyone asks why my filling is so much richer tasting.
Very good recipe. I don't use the nuts and use parchment paper sprayed with pam. Excellent flavor and texture.
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.
love the idea about flipping to the skicky side--never ever thought of this!
I always flip my cake back over and fill the sticky side with the icing/filling. The presentation is so much nicer that way.
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!
Ive made these for years but the outside is always sticky. What am I doing wrong?