Pumpkin Cake Roll

  This was my #1 favorite Pumpkin Dessert when I was a kid.  I have been wanting to make it for 11 years now, but was just too scared.

  The roll up part seemed to tricky!!!!!  However, since I have conquered my fear of yeast packets, I figured I could handle rolling up a cake.  And I DID!  With my Mommy’s help of course.  :)

(I had her stop by after work to assist me, but it was super simple, way easier than I thought!)

  Just make sure to work quickly, once the cake cools, it cracks, so it should already be rolled by that point.

Pumpkin Cake Roll

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Pumpkin Cake Roll

Ingredients

FOR THE CAKE:

  • 3 whole Eggs
  • 1 cup Sugar
  • ⅔ cups Pumpkin
  • 1 teaspoon Lemon Juice
  • ¾ cups Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ½ teaspoons Salt
  • 1/2 cup chopped pecans {optional}

FOR THE FILLING:

  • 1 cup Powdered Sugar
  • 6 ounces, weight Softened Cream Cheese
  • 4 Tablespoons Butter, Softened
  • ½ teaspoons Vanilla
  • Powdered Sugar (for Sprinkling)

Preparation Instructions

Beat 3 eggs for 5 minutes, then add sugar, pumpkin, and lemon juice. Add in dry ingredients, flour through salt and beat until combined.  Stir in nuts if using.
Prepare a 15x10x1 inch pan with wax paper. Scrape cake batter into pan and spread evenly. Bake at 375 F for 15 minutes.
While this bakes, shake powdered sugar over a tea towel.
Make filling by combining all ingredients and whipping until smooth. Everything needs to be ready before the cake comes out!
Pull cake from the oven and let cool no more than 5 minutes before flipping it over on to your powdered sugar tea towel. Working the short way, roll up cake roll with the towel. Cool another 5 minutes and while cake is still warm, unroll, spread with filling evenly and all the way to the edges. Quickly re roll again or it will crack. Wrap with saran wrap and cool in fridge until serving. Sprinkle with more powdered sugar before serving.

Enjoy! I know I sure did, 3 pieces. 

That was a true confession right there….
Tee hee!  :)

Hugs, T

 

Pumpkin Chocolate Chip Cream Cheese Squares

Pumpkin-Chocolate-Chip-Cream-Cheese-Squares-collage.jpg

  I just woke up from my nap at the dinner table, for real!  Just closed my eyes a second and poof, goner.   Last time I did that, I was pregnant.     NO WORRIES, that is not it. … Continue reading

Can’t Leave ‘Em Alone Bars: Pumpkin Edition

010  YAY! I am so happy it’s fall.  We just got the house clean from top to bottom so we could get out all our fall décor. 

  I am loving that evenings are cooler; we added a quilt to our bed, and before I know it, a fire will be crackling in our fireplace.  (Hopefully, it was like 90 today!) Cooler weather and thinking of fall in general, just makes me want to BAKE! And now that all our fresh peaches are gone (or put in the freezer for later this winter- yay!) it’s time to move on to PUMPKIN stuff!!!!!!!!!!!!!!!  Every year I have a HUGE stack of pumpkin recipes. This year is no exception, except I may not need to try any of them, because I think we already have a clear winner.  

 I give you:

Can’t Leave Them Alone Bars: Pumpkin Edition

Have you tried Can’t Leave ‘Em Alone Bars?  They are stinkin’ amazing. AMAZING. AmAAAAAAAzing.  For real, yo.

  These are too.  Clearly the winner in my pumpkin category, you’ve gotta try them, no matter how ugly my photos turned out!  Seriously AMAZING!  If the recipe seems long or too complicated with its 3 steps, don’t worry, it comes together VERY quickly as each step is simple!

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Can’t Leave Them Alone Bars: Pumpkin Edition

  002 (5)

CRUST:

1 box yellow cake mix, reserve 1 cup

1/2 cup melted butter

1 egg, beaten

Mix together and press into a 9×13 pan.

MIDDLE:

2 eggs

2/3 cup evaporated milk

1/4 cup white sugar

1 tsp. cinnamon

15 oz. can pumpkin

1/2 cup brown sugar

1 tsp. vanilla

1 tsp. pumpkin pie spice

Mix well and pour over crust.

TOPPING:

1 cup reserved cake mix

1/2 tsp. cinnamon

1/2 cup white sugar

1/2 cup melted butter

1/2 cup chopped nuts optional

Mix together and spoon over pumpkin filling.

Bake at 350* for 40-50 minutes.  (it will be a bit soft still)

Serve with whipped topping, warm. 

  OR, in my opinion, they are even better the next day, cold!

  But to get the full effect, you should try 1 at every temperature;  hot, room temp and cold so you decide for yourself.  Purely for scientific reasons, of course.

  Happy Baking!
~T

  P.S.  This is post 1 of 2 for today, remember I told you we went to see the new Christian movie that came to theatres over the weekend?  Well, head over to the next post for our take on “Courageous”.

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