Pumpkin cake, also called pumpkin roll, is easy to make and sure to please, perfect for Thanksgiving or Christmas parties. Try this pumpkin cream cheese recipe …
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY’S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
- PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper.
- Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
- COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
- Beat eggs and granulated sugar in large mixer bowl until thick.
- Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
- BAKE for 13 to 15 minutes or until the top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
- Immediately loosen and turn cake onto prepared towel.
- Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
- Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake.
- Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
- Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
CALORIES PER SERVING370
CALORIES FROM FAT150
% DAILY VALUE *
Total Fat 16g25%
Saturated Fat 10g50%
Dietary Fiber 1g4%