Pumpkin Cake Roll

Here is a recipe for one of my favorite Fall Treats. My sons like to make it with me.  I hope you like it.　

PUMPKIN CAKE ROLL

CAKE-                                                FILLING-

3 eggs                                             1 cup confectioner’s sugar

1 cup sugar                                     pkgs (3 oz each) cream cheese

2/3 cup canned pumpkin            4 tbl butter

1 tsp lemon juice                          ½ tsp vanilla

3/4 cup flour

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

Cake: beat eggs in mixing bowl for 5 minutes, beat in sugar until blended, stir in pumpkin and lemon juice, add in remaining ingredients and cook in greased and floured jelly roll pan for 15 minutes at 375 degrees. Remove from oven and turn out on a clean linen towel liberally dusted with confectioner’s sugar (use linen so there will not be cotton pilling on the cake) and roll cake and towel together. Cool.

Filling: add all ingredients and mix together.

Unroll cooled cake spread filling in to within 1 inch of edges and reroll the cake. Dust with additional confectioner’s sugar and chill.

* note: This cake will fall apart if made on a really humid day so keep that in mind when you bake.

 

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