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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Pumpkin cake rolled like a jelly roll with cream cheese filling. Ingredients:
1 1/2 cups self-rising flour |
1 cup white sugar |
1 cup brown sugar |
1 teaspoon nutmeg |
2 teaspoons ground cinnamon |
2 teaspoons pumpkin pie spice |
6 eggs |
1 1/3 cups canned pumpkin puree |
1/2 cup butter, softened |
2 (8 ounce) packages cream cheese, softened |
2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
2. Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
4. To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.
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