The Better Baker: Pumpkin Cake Roll (Easier than you think!)

This is a recipe I've made for almost 40 years! And just now realized it wasn't on my blog!!! Do Tell!

I know this recipe can seem intimidating, but 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!

So if you've never tried making a pumpkin roll...now's the time to JUST.DO.IT!

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

It's one my boys tend to favor so it's something I stick with...but I do love my
Salted Caramel Pumpkin Cake Roll also...with caramel in the filling!

MERCY!!

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.

Remove from oven; 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 or even frozen, wrapped tightly with saran wrap.

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