Pumpkin Roll

By Sandra S W

Ingredients
  • Cake:

  • 3 Eggs

  • 1 C Splenda

  • 2/3 C Pumpkin

  • 1 tsp. Lemon juice

  • ¾ C Flour

  • 1 tsp. Baking Powder

  • 2 tsp. Cinnamon

  • 1 tsp. Ginger

  • ½ tsp. Nutmeg

  • ½ tsp. Salt

  • Filling:

  • 3 C Powdered sugar or Splenda

  • 2 8oz. pkg. Cream Cheese

  • 1 ½ C Margarine

  • 3 tsp. Vanilla

  • 2 C Pecans, finely chopped

Directions
  1. Cake:

  2. Beat eggs at high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin, dry ingredients, and lemon juice.

  3. Grease and line jelly-roll pan with wax paper and then grease and flour wax paper. Spread batter in pan. Bake at 375 degrees for 15 minutes.

  4. Filling:

  5. Beat until smooth. Spread on cake and reroll. Place on cookie sheet, cover, and chill or freeze.

  6. Turn cake out on towel covered with powdered sugar. Remove wax paper and place a fresh piece of wax paper or top of cake. Start at narrow end and roll cake along with towel. Cool, then unroll and spread filling on cake. Reroll cake and filling. Place on cookie sheet, cover, and chill or freeze.


Nutritional Facts

Servings
12

dessert