Delicious & Easy Pumpkin Cake Roll

This is a recipe I've made for almost 40 years!  It really isn't as difficult as it may seem - hope it's something your family will enjoy this holiday season too.  It's definitely one of our family favorites!

Give it a try!  It's an impressive dish and I'm guessing you'll want to make it
for Christmas. 




PUMPKIN CAKE ROLL
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped pecans or walnuts

Preheat oven to 375. Grease jelly roll pan - 10" X 15" X 1". (I like to line the bottom with waxed paper - after greasing pan -  to ensure the bottom of the cake comes out in one piece)  Beat eggs on high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon juice. In a separate bowl, stir flour, baking powder, cinnamon, ginger, nutmeg and salt together. Fold into the pumpkin mixture. Spread in prepared pan. Sprinkle with nuts. Bake 15 minutes. Turn upside down onto a towel sprinkled with powdered sugar. ( I loosen the edges first) Remove waxed paper, roll up the cake and towel together, while still warm. Let cool to room temperature.  Unroll and spread with cream cheese frosting.

FROSTING:

8 ozs. cream cheese, softened
4 Tb. butter or margarine, softened
1-1/4  cups powdered sugar
1/2 tsp. vanilla

Beat cream cheese and margarine until smooth - mix in powdered sugar and vanilla.  Frost cake - roll up and chill until serving.  Can be made a few days ahead.

Linked to Melt in your Mouth Monday