Pumpkin Cake Roll

Pumpkin Cake Roll

  • 3 eggs
  • 1 cup sugar
  • ⅔ cup mashed pumpkin, cooked
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup walnuts, finely chopped
  • powdered sugar

Filling:

  • 1 cup powdered sugar
  • 2 (3-ounce) packages cream cheese, softened
  • ¼ cup butter, softened
  • ½ teaspoon vanilla extract

Beat eggs on high until pale yellow; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour batter in a greased and floured 15-by-10-by-1-inch jelly roll pan. Sprinkle with nuts. Bake at 375˚ for 15 minutes. Sprinkle powdered sugar on a towel. Invert cake onto towel. Roll up cake in towel, beginning with the narrow edge. Cool cake completely. Unroll cake. Spread with filling to ½ inch of edges. Re-roll cake; chill. Yield: 10 to 12 servings.

Filling: Combine all ingredients in a small bowl. Beat with electric mixer at medium speed until smooth and creamy.

Recipes to Remember Poplar Tent Presbyterian ChurchOrder a cookbook
Find the Brunswick stew recipe above, as well as the church’s secret barbecue sauce, inside Recipes to Remember. To purchase, call Poplar Tent Presbyterian Church at (704) 786-1603 or email dawnsmith1209@yahoo.com.

See the other recipes from Recipes to Remember that appeared originally with this one:
Poplar Tent Brunswick Stew
Spinach-and-Cheese-Stuffed Mushrooms

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