NOVEMBER MEAL
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Pumpkin Pecan Cake Roll

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Pumpkin-Pecan Cake Roll TOH

SUBMITTED BY: Iva Combs

"I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. --Iva Combs, Medford, Oregon"


 

Original recipe yield:
12 servings

PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

 

 
 

INGREDIENTS

  • 3 eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup canned pumpkin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 cup finely chopped pecans
  • confectioners' sugar

    FILLING:
  • 2 (3 ounce) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

 

DIRECTIONS

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.
  2. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.  

 

 Reviewed on Dec. 8, 2003 by OLIVERCADO
 
Awesome! Very easy and VERY, VERY good. After reading previous reviews, I took many suggestion to great success. I used to 2 choice round steaks and cut them up. Added 2 more teaspoons of salt. Reduced Pepper to 1/2-teaspoon. The browning of the meat is definitely important, do this with care and make sure you get a nice crust on the meat without burning. Also added to great delight fresh herbs - thyme, sage, rosemary and 2 dry bay leaves as well as 1 can of crushed tomatoes + 2 tablespoons of Worchestire. Warning...you will need a big pot, this makes alot. Another suggestion, brown meat and onions in another large saute pan and deglaze with a little of the broth and butter. I didn't have beef broth so I used beef boullion and boiling water instead and it still turned out great. Also, used corn starch mixed with water instead to thicken. It was all gone and even my mother loved it to my surprise. A definite WINNER and REPEAT recipe. Thanks Angel.

 
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

 

 Reviewed on Oct. 12, 2003 by ZABETHA
 
This is a very delicious and hearty recipe. It will definitely fill you up! I also took much of the advice of OLIVERCADO. You can find the review by searching under most helpful.

 
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

 

 Reviewed: Apr. 16, 2007 by JTA2004

This was a great recipe! It's a keeper! I also made the stew in the crock pot, however I cooked the whole thing on low for eight hours, adding the potatoes for the last 6. TO the flour I added a little garlic powder, extra black pepper, and some paprika. And to the pot I added 2 bay leaves. This is definately not a bland recipe.
 

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