Pumpkin Cake Roll With Cream Cheese Filling
Pumpkin Cake Roll With Cream Cheese Filling
This delicious pumpkin cake roll makes a perfect fall dessert. The recipe uses canned pumpkin, pumpkin pie spice and cream cheese to make this cake roll. Recipe courtesy of McCormick
Prep Time
20
minutes
Cook Time
20
minutes
Servings
12
Total time: 40 minutes
Ingredients
- 1 cup granulated sugar
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 3/4 teaspoon mccormick® pumpkin pie spice, divided
- 1/8 teaspoon salt
- 3 eggs, beaten
- 3/4 cup canned pumpkin
- 2 tablespoon confectioners' sugar
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 3 tablespoon butter, softened
- 1 teaspoon mccormick® all natural pure vanilla extract
- confectioners' sugar
Directions
- Preheat oven to 350°F. Butter 15x10x1-inch baking pan. Line pan with wax paper; butter paper. Mix granulated sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt in a large bowl. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan.
- Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Place a clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around the sides of the pan with a small knife.
- Turn out onto the sugared towel, wax paper side up. Fold 1 side of the towel over the short side of the cake, then roll up the cake jelly-roll style. Cool cake completely.
- Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining 3/4 teaspoon pumpkin pie spice in a medium bowl until well blended and smooth. Stir in walnuts, if desired.
- Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using a towel, roll up the cake and place seam-side down on the serving platter. Trim ends of cake.
- Refrigerate 1 hour or until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.