pumpkin rolls
(3 ratings)
My Tupperware Lady shared this recipe with me 25 years ago. It's been a holiday dessert ever since. Don't be afraid of rolling the cake up in the towel. It's easy and worth it! Cut them into thinner slices and spiral them on a round platter. Great presentation and wonderful food gift, plate and all.
(3 ratings)
yield
10 -12
prep time
25 Min
cook time
15 Min
Ingredients For pumpkin rolls
- PUMPKIN CAKE
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3eggs, beaten
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1 csugar
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2/3 cpumpkin filling (16 oz can makes 3 rolls)
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1 tspsalt
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1/2 tspcinnamon
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1 tspbaking soda
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3/4 cflour
- FILLING
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8 ozcream cheese, softened
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1 tspvanilla
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2 Tbspbutter, softened
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1 cpowdered sugar, sifted
How To Make pumpkin rolls
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1Beat eggs and sugar in mixer for 5 minutes.
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2Add pumpkin filling and rest of the cake ingredients. Beat an additional 5 minutes.
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3Line greased (shortening) jelly roll pan with greased (butter) wax paper. Pour in pan and bake 15 minutes in 350- degree oven. DO NOT OVER BAKE
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4Filling - Blend all filling ingredients together.
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5While still warm, flip cake onto powdered sugar coated tea towel. Tear off wax paper. Dust top of cake with a little powdered sugar, too. Roll up in tea towel to make one long roll. When cool, unroll and spread with cream cheese filling. Refrigerate before cutting.
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6OPTIONAL: Cinnamon sugared pecans sprinkled on top of the filling before rolling up takes it over the edge!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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