You’ll love this moist cake with its just-right seasoning and sweet, creamy filling.Ingredients
3 large eggs
1 cup Equal® Spoonful*
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 ounces reduced-fat cream cheese, softened
1 1/2 to 2 cups light whipped topping, thawed, if frozen
2 tablespoons Equal® Spoonful** (or to taste)
Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer.
Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
Chill in refrigerator until completely cool.
Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable.
Unroll pumpkin roll and spread with filling. Re-roll.
Cover and refrigerate until ready to serve.
* May substitute 24 packets Equal sweetener
** May substitute 3 packets Equal sweetener
- 8 servings
- Serving size
- 1/8 of pumpkin roll
- • Calories 159
- • Protein 6 g
- • Carbohydrates 19 g
- • Fat 6 g
- • Cholesterol 87 mg
- • Sodium 341 mg
- Food Exchanges
- 1 1/2 starch
- 1 fat.