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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 14 |
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This is a delicious pumpkin that is great for any occasion, especially in the Fall. I love to make this for Halloween and Thanksgiving Ingredients:
3 eggs |
2/3 cup pumpkin |
1 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
3/4 cup flour |
2 tablespoons margarine |
8 ounces cream cheese |
3/4 teaspoon vanilla |
1 cup powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all the ingredients needed for the cake portion, and blend well (can use hand mixer if preferred). Cover a cookie sheet with wax paper, then grease the wax paper. (I use Crisco for this). Pour batter onto wax paper and smooth out.
3. Bake in center of oven for 10-15 minutes, or until a toothpick inserted into the cake comes out clean.
4. While that is baking, lay out a new or clean dish cloth and generously cover with powder sugar. After pulling the cake out of the oven, overturn it onto the dish cloth. Gently peal off the wax paper, then lightly dust cake with more powder sugar. Roll the cake (starting on one of the short sides). I keep the dish cloth in the roll for now. Once rolled, set aside to cool (I put mine into the freezer to cool down quickly).
5. Combine all ingredients for the filling. Beat with an electric mixer until smooth and creamy. Once the cake is cool, unroll it and spread filling. Re-roll the cake now and lightly dust with powder sugar.
6. Wrap in a sheet of wax paper and store in fridge to maintain freshness. Serve cold.
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