Wednesday, November 19, 2014

Pumpkin Roll

      This cake is one of my absolute favorite treats for this time of year. The cream cheese frosting is delicious! I love that it's so simple to make, yet it looks really difficult.

For the Cake:
3/4 C. Pioneer Buttermilk Baking Mix
3 Eggs
1 C. Sugar
2/3 C. Canned Pumpkin
1 C. Chopped Pecans (optional)
2 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 tsp. Nutmeg

For the Filling:
Beat together-
1 C. Powdered Sugar
8 oz. Softened Cream Cheese
6 Tbsp. butter
1 tsp. Vanilla
 Beat until smooth.

1. Heat the oven to 375°F. Grease a 15x10x1 jelly roll pan. (if you don't have this you could use a cookie sheet with edges). Line the pan with greased wax paper.
2. Beat eggs and sugar until fluffy. Beat in the pumpkin. Stir in the dry ingredients.
3. Pour the batter into the pan, spreading evenly. Sprinkle with the pecans. Bake for 13-15 minutes.
4. Invert onto a clean kitchen towel dusted with powdered sugar. Peel off the wax paper. Roll up cake and towel together from the short side. Place seam side down on a wire rack.
6. Unroll the cake and spread the filling evenly onto the cake. Re-roll the cake. Refridgerate until it is ready to serve. Place on a oblong platter and dust with powdered sugar. Slice with a sharp knife.

Makes 10 1" Slices

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