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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is my variation on Libby's classic pumpkin roll. Ingredients:
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
3 eggs |
1 cup granulated sugar |
2/3 cup canned pumpkin |
powdered sugar |
1 (8 ounce) package cream cheese |
1 cup powdered sugar |
6 tablespoons butter or 6 tablespoons margarine, softened |
1 teaspoon vanilla extract |
1/4 cup powdered sugar |
Directions:
1. Beat together ingredients in the filling part of the recipe. Refrigerate for an hour.
2. Beat together all ingredients in the cake part of the recipe except powdered sugar. Spread the cake batter into a well greased 15X10 pan. Bake at 375°F 13 to 15 minutes.
3. Once cake is done turn the cake out onto a damp kitchen towel that has been sprinkled with powdered sugar. Roll up the cake with the towel and let cool while rolled.
4. Once the rolled cake has cooled unroll and spread cream cheese mixture evenly on cake. Reroll. Slice and serve.
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