Pumpkin Cake Roll With Cream Cheese Filling
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Cake Ingredients:
  • ¾ Cups Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Ground Cloves
  • ¼ Teaspoon Salt
  • 3 Large Eggs
  • 1 Cup Granulated Sugar
  • ⅔ Cup 100% Pure Pumpkin
  • ---------------------------------------------
  • Filling Ingredients:
  • 8 Oz. Cream Cheese softened
  • 1 Cup Powdered Sugar
  • 6 Tablespoons Butter or Margarine, softened
  • 1 Teaspoon Vanilla Extract
  1. Cake Instructions:
  2. Preheat oven to 375. Grease Jelly Roll pan, or cookie sheet. Combine flour, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in Large bowl until thick, then beat in Pumpkin. The mix into flour mixture. Spread evenly into pan.
  3. Bake for 15-20 minutes, cake will spring back when touched.Immediately remove cake to a towel and roll the cake inside the towl, move to cooling rack until fully cooled.
  4. ----------------------------------------------------------------------
  5. Filling Instructions:
  6. Beat cream cheese, powdered sugar, butter & vanilla in small bowl until smooth. Unroll cake very gently, remove towel. Spread filling evenly over cake. Re roll the cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar if desired.
Recipe by I'm At Home Baking! at http://imathomebaking.com/pumpkin-cake-roll-with-cream-cheese-filling/