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Pumpkin Cake Roll

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup nuts (walnuts)
Filling:
1 cup powdered sugar
2 pkg (3 oz. each) cream cheese, softened
4 Tbsp margarine
1/2 tsp vanilla
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Let's Make It
1
Beat eggs on high speed for 5 minutes. Gradually beat sugar. Stir in pumpkin and lemon juice.
2
In a separate bowl, mix together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Mix together and spread into a greased and floured 15x10x1 baking cookie sheet. Top with finely chopped walnuts.
3
Filling:
4
Beat powdered sugar, cream cheese, margarine and vanilla until smooth. Spread over cake and roll back up and chill.
5
Bake at 375°F for approx. 15 minutes. Turn out on a towel (generously) sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool and then unroll.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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