Pumpkin Roll with Cream Cheese
Serves
10
Prep time:
0:50
Baking time:
0:15
Total time:
2:30

Ingredients

Roll

Dust

Filling

Directions

Filling

1.

In a medium mixing bowl, COMBINE cream cheese, powdered sugar, butter and vanilla; BEAT to blend; OPTIONALLY, mix in chopped walnuts.

2.

UNROLL cake; LEAVE on towel; SPREAD cream cheese mix evenly over cake.

3.

Using towel as an aid to prevent fingers from sticking to cake; REROLL the cake; PLACE seam side down on a platter; CHILL.

4.

When cake is chilled, TRIM ends; WRAP cake in foil and store until ready to serve.

5.

Before serving, DUST cake with powdered sugar; CUT cake crosswise into 1-inch-thick slices.

Prepare Roll

1.

PREHEAT oven to 375 F.

2.

BUTTER 13 x 9 x 5/8-in jelly roll pan; LINE pan with waxed paper; BRUSH paper with butter.

3.

In a small mixing bowl, STIR together flour, baking powder, pie spice and salt.

4.

In a large mixing bowl, BEAT eggs, sugar and vanilla until thick; ADD pumpkin; BEAT well; STIR in flour mixture.

5.

SPREAD batter evenly in prepared pan.

6.

BAKE until toothpick inserted into center of cake comes out clean, about 15 minutes.

7.

SPREAD kitchen towel on work surface; DUST with powdered sugar

8.

CUT around pan sides to loosen cake; turn out cake onto sugared towel, waxed paper side up; carefully PEEL off paper.

9.

ROLL up cake and towel together, starting with narrow end; let COOL.

By Donna King
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 901 Calories; 72g Fat (70.9% calories from fat); 19g Protein; 48g Carbohydrate; 1g Dietary Fiber; 273mg Cholesterol; 643mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 13 Fat; 2 1/2 Other Carbohydrates.