I am not a huge fan of pumpkin dishes. But this one…ohhh, I could eat the WHOLE thing! The first time I had this dish I was at a friends house, and we gorged ourselves on it. The Princess has talked about it ever since so we decided to make it this weekend. Recipe is from www.verybestbaking.com
CAKE:
* 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)
FILLING:
* 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)
Directions:
FOR CAKE:
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 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 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.
FOR FILLING:
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.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.This is a very important tip! See the above picture? We didn’t use enough powdered sugar.
Deliciousness!! I am telling you, you have to make this now…that way I don’t feel so bad eating all of this by myself.
(stock photo from www.verybestbaking.com)
I use to make jelly rolls when I was still at home as a kid. Use to hate doing that. So hard to get it to roll. I may have to try this as it looks so yummy. I like pumpkin anyway.
Oh Yummy!! Too bad Mr Phillip cannot eat pumpkin and I feel so bad eating it when he cannot
Ps I love the new print this page option! So handy!
I love this, I am also not a fan of Pumkin foods, but this looks good. I made a Pumpkin Cake I loved that too (its on my blog if you’re interested!) Think I might be trying this one with the left over pumpkin!!!
Cream cheese FTW! Got me a coupon for canned pumpkin too. But never made a roll before. It’s time to fix that after seeing your yummy pumpkin roll 8^)
Hey , that looks yummy! A great big glass of milk and call it a serving of vegetables, I’m good!
I’ve only made a roll once, and it looked much more like yours than the stock photo!