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Pumpkin Roll II Recipe

Recipe by: 106a802496d678ba

"A pumpkin pastry that is yummy and easy to make."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep40 m
  • Cook20 m
  • Ready In1 h
  • 1Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  • 2In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
  • 3Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
  • 4Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  • 5Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
  • 6Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 252 cals
  • 3 eggs, beaten
  • 1 cup white sugar
  • 2/3 cup pumpkin puree
  • 1 tablespoon lemon juice
  • 2/3 cup self-rising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    252
    13%
  • Fat:
    11.8
    18%
  • Carbs:
    33.7
    11%
  • Protein:
    3.9
    8%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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