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Pumpkin RollPumpkin Roll

Pumpkin Roll

Everyone will be impressed when you bring out this pumpkin cake roll at dessert time.
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Recipe - Save-on-Foods
Pumpkin Roll Recipe
Pumpkin Roll
Prep Time20 Minutes
Servings12
Cook Time20 Minutes
Ingredients
1 cup (250 ml) granulated sugar
3/4 cup (175 ml) flour
1 teaspoon (5 ml) baking powder
2 3/4 teaspoons (14 ml) Club House® Pumpkin Pie Spice – divided
1/8 teaspoon (0.5 ml) salt
3 eggs, beaten
3/4 cup (175 ml) canned pumpkin
2 tablespoons (30 ml) icing sugar
1 package (8 ounces) cream cheese, softened
1 cup (110g) icing sugar
3 tablespoons (45 ml) butter, softened
1 teaspoon (5 ml) Club House® Pure Vanilla Extract
Directions
  1. Preheat oven to 350°F. Butter 15x10x1-inch (38x25x2.5-cm) baking pan. Line with wax paper; butter paper. Mix granulated sugar, flour, baking powder, 2 teaspoons (10 ml) of the pumpkin pie spice and salt in large bowl. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan.
  2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely.
  3. Mix cream cheese, icing sugar, butter, vanilla and remaining 3/4 teaspoon (4 ml) pumpkin pie spice in 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 towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
  4. Refrigerate 1 hour or until ready to serve. Sprinkle cake with additional icing sugar just before serving.
20 minutes
Prep Time
20 minutes
Cook Time
12
Servings

Directions

  1. Preheat oven to 350°F. Butter 15x10x1-inch (38x25x2.5-cm) baking pan. Line with wax paper; butter paper. Mix granulated sugar, flour, baking powder, 2 teaspoons (10 ml) of the pumpkin pie spice and salt in large bowl. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan.
  2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely.
  3. Mix cream cheese, icing sugar, butter, vanilla and remaining 3/4 teaspoon (4 ml) pumpkin pie spice in 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 towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
  4. Refrigerate 1 hour or until ready to serve. Sprinkle cake with additional icing sugar just before serving.