PUMPKIN ROLL WITH NUTMEG
Pumpkin cake rolled like a jelly roll with cream cheese filling.
Provided by Debbie Littlejohn
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
- To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 56.8 g, Cholesterol 123.5 mg, Fat 18.9 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 11.2 g, Sodium 324.1 mg, Sugar 45 g
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