NUTTY PUMPKIN CAKE ROLL

Nutty Pumpkin Cake Roll image

My youngest daughter shared this recipe with me; it's a hit anywhere we take it. If the cake cracks the first time you make it, just remember-it's supposed to look like a log! -June Mullins, Livonia, Missouri

Provided by Taste of Home

Time 35m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit/baking mix
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup chopped nuts
Confectioners' sugar
FILLING:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper. 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. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving.

Nutrition Facts : Calories 335 calories, Fat 18g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 205mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.