 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This fall favorite is so pretty...and really is simple to make. Ingredients:
1 cup sugar |
3 eggs, beaten |
2/3 cup canned pumpkin |
3/4 cup biscuit baking mix |
2 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
1/2 cup chopped pecans |
1 1/2 cups powdered sugar, divided |
1 (8-oz.) pkg. cream cheese, softened |
1/3 cup butter, softened |
1 teaspoon vanilla extract |
Directions:
1. Gradually add sugar to eggs; beat eggs and sugar at medium speed with an electric mixer 5 minutes. Add pumpkin, baking mix and spices.
2. Spread pumpkin mixture evenly into a greased 15 x10 jelly-roll pan lined with greased wax paper. Sprinkle with pecans. Bake at 375° for 13 to 15 minutes.
3. Sift 1/2 cup powdered sugar into a 15 x10 rectangle on a clean dish towel. Turn cake onto the sugared towel; carefully peel off wax paper. Starting at narrow end, roll up cake and towel together and cool completely on a wire rack, seam-side down.
4. Blend cream cheese and butter at medium speed with an electric mixer until creamy; add remaining powdered sugar and vanilla, blending well.
5. Carefully unroll cake; spread with cream cheese mixture and re-roll without the towel. Place on a serving plate, seam-side down; cover and chill at least 2 hours. Serves 12 to 15.
|
|