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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Roll out this well-rounded dessert from June Mullins - and get set to harvest plenty of compliments. It earns me rave reviews whenever I serve it, attests the Livonia, Missouri mom. My youngest daughter shared the recipe with me. It's a hit at her house, too. Ingredients:
3 eggs |
1 cup sugar |
2/3 cup canned pumpkin |
3/4 cup biscuit/baking mix |
2 teaspoons ground cinnamon |
1 teaspoon pumpkin pie spice |
1/2 teaspoon ground nutmeg |
1 cup chopped nuts |
confectioners' sugar |
filling: |
2 packages (3 ounces each) cream cheese, softened |
1/4 cup butter, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2. Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.
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