Pumpkin Cake Roll

Pumpkin Cake Roll

Jowanna J
Edited on Sep 10, 2007

Delicious and easy to prepare and makes a wonder presentation for any event.


1 tea towel
1/4 cup confectioners’ sugar
Wax paper

Preheat oven to 375-degrees. Grease a 15 x 10 x 1-inch baking pan with a spray of canola oil. Line with wax paper. Grease and flour wax paper. Sprinkle clean towel with 1/4 cup of sifted confectioners’ sugar. Set aside


3/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/8 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
3/4 cup canned pumpkin puree
2/3 cup finely chopped walnuts
Sift together flour, spice, baking powder, and salt onto a sheet of wax paper. Set aside. Beat eggs and sugar in a mixing bowl with an electric mixer on high speed until thickened. Add pumpkin and mix well. Add flour mixture and beat until just blended. Spread evenly into prepared pan. Sprinkle with walnuts. Bake 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel. Remove pan and carefully peel off wax paper. Starting at one of the short sides, roll up cake, and towel together. Cool completely on wire rack.

4 ounces cream cheese, softened
1 1/2 cup whipped topping, thawed (1/2 of 8-ounce tub)
1/2 cup confectioners’ paper
2 tablespoons confectioners’ sugar, sifted

Not a NESTLÉ®-tested recipe.

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