Pumpkin Cake Roll

Ok Jude, this is for you.

The pictures are not the greatest. The icing sugar had soaked in on the top because it had been made the day before and sitting in the fridge. I didn't sprinkle any more on, cause I was too lazy. Also, obviously we had cut into it and eaten some before I thought to take a photo:)

I got this recipe from Princess' cooking class LAST fall. She made this when she was seven years old! I was impressed. She always brought back samples from class and when I bit into this...I tell you. I loved it! Maybe you won't love it as much as me now that I have built it up. It IS a nice comfort food for the sweet tooth and such a seasonal thing. I am sure anyone who tries this will love it!!

I went out and bought a jelly roll pan JUST to make this and it was so worth it. I will make these much more often. I had never braved a jelly roll or anything of this nature just because I thought it must be complicated and time consuming. When Princess made it I figured if a 7 year old can make it with just limited supervision, I am sure I can! LOL I was shocked at how simple this was. She was going to help me, but she got involved in watching a movie with her brothers, so I was on my own.

Maybe you can whip up a few to have on hand for your sisters?? I know not all of them live right there near you now, but you know what I am saying. Nice to have on hand at a time like this, right??









Ok, here goes...

Cake:                              Icing :

3/4 cup of flour                   6 oz cream cheese, softened
2 tsp. ground cinnamon             1/4 cup butter softened
1 tsp. baking powder               1 tsp vanilla
1 tsp. ground ginger               1 cup icing sugar
1/2 tsp salt
1/2 tsp ground nutmeg
3 eggs
2 tsp vegetable oil
1 cup sugar
2/3 cup canned pumpkin
1 tsp. fresh lemon juice
1/4-1/3 cup icing sugar, sifted

1. Allow eggs to stand at room temp for 30 minutes. Preheat oven to 375 degrees.
2. Grease 15X10X1 inch jelly roll pan. Line the bottom with wax paper and spray with cooking spray. Set aside
3.Combine dry ingredients except for icing sugar. That is to sprinkle on finished cake roll & towel when cake part is done baking.
4.In a large bowl, beat eggs and oil with electric mixer on high until thick. About 5 minutes. (2 or 3 worked fine for me) Gradually beat in the sugar. Stir in pumpkin and lemon juice. Mix with flour mixture.
5. Spread batter evenly in prepared pan and bake for 15 minutes or until the top springs back when touched.
6.Remove from oven & immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with icing sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from the short side of cake. Cool on a wire rack.
7.Make icing by creaming together cream cheese, butter and vanilla on medium speed until smooth. Gradually add icing sugar, beating after each addition until smooth.
8.Unroll cake, remove towel. Spread cake with icing to withing 1 inch of edges. Roll up cake; trim ends. Cover and chill until serving time. Dust with a light sifting of icing sugar before serving. Makes 12 servings.


So let me know when you get a chance to make it and what you think. It is truly delectable!